和歌山県·ご当地グルメ
Sechiyaki
On a griddle, plenty of beaten egg is tossed with yakisoba and pressed into a firm, round shape. The surface is beautifully browned, while the inside remains soft and coated in egg, releasing a fragrant aroma of sauce. No flour is used as a binder. Because it is held together solely by egg, the chewy texture of the noodles and the softness of the egg are preserved perfectly. It was born at 'Yamashita,' an okonomiyaki restaurant in Gobo City. It is said that around 1960, the first generation owner, Natsuko Yamashita, created it following a customer's request to 'fry the yakisoba with egg together (sechigoute)'. Eating the piping hot, sauce-coated dish while puffing out your cheeks from the heat—it is an unpretentious dish that the people of Gobo have loved for generations.
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