NOVEL NEXT Chapter 86.1
Okonomiyaki Made With A Mountain Of Cabbage
The quick, rhythmic sound of totototo echoed through the room. The source of the sound? Yuuri.
What was he doing? He was tirelessly slicing cabbage into thin strips. In a large bowl, an impressive heap of shredded cabbage piled up. Watching him with admiration, Yakk and, for some reason, Kurresh—who wasn’t even on cooking duty—were focused on grating yam.
(For the record, only Yakk was supposed to cook today, but Kurresh had nothing better to do and decided to help on a whim.)
The cabbage Yuuri was shredding wasn’t as fine as it would be for a salad or side dish. Though Yuuri usually sliced vegetables with precision, aiming for thinness, this time he opted for a thicker, balanced cut that would offer the right texture. There was a reason for this—He was making okonomiyaki for dinner.
For okonomiyaki, cabbage that’s too finely sliced loses its presence, but is too thick, and the batter becomes difficult to manage. That’s why Yuuri was producing a precise, balanced shred in large quantities. Since the task was so overwhelming, Yakk was assigned the yam grating, while Yuuri continued slicing with relentless speed. His knife skills were so fast they seemed like a blur. His cooking expertise? Terrifyingly high.
“I can’t see Yuuri’s hands when he chops.”
“All I hear is the sound.”
“That’s incredible.”
“Huh? Did you two say something?”
“Nope, nothing.”
Yuuri tilted his head slightly at their murmuring. The two shook their heads in response. Though they already knew Yuuri was good at cooking, seeing him excel at a basic task like this made them realize his skill even more. After all, anyone could shred cabbage. But no one could replicate Yuuri’s precision—or speed.
Anyway, Yuuri finished prepping the cabbage and divided it into several bowls. He did the same with the already rinsed bean sprouts, distributing them evenly among the bowls. These vegetable-filled bowls didn’t look like much on their own, but once Yakk and Kurresh added the grated yam, things started to take shape.
“I doubt anyone would guess this is food just by looking at it.”
“It’s not done yet—we still need to cook it.”
“I gotta say, Yuuri, your hometown food is unique.”
“Really? I think it’s like that everywhere. It just takes getting used to.”
“Is that so…?”
Yuuri chuckled at Kurresh’s comment. Indeed, food varies widely depending on the country, region, or culture, and encountering unfamiliar dishes is only natural. Even within Japan, you might come across food and wonder, “Do people really eat this?” Every area has local specialties that outsiders might struggle to recognize at first.
Yuuri didn’t mind Kurresh’s remark. Okonomiyaki and monjayaki might look unappetizing before they’re cooked, but they’re perfectly edible. (And whoever said, “Even monjayaki looks weird when it’s done,” was out of line—monjayaki is delicious, and we shouldn’t judge food by appearances.)
Next, Yuuri began adding more ingredients to the bowls filled with cabbage, bean sprouts, and yam.
He cracked eggs into them and sprinkled in granulated dashi—a Japanese broth mix combining seaweed and dried fish. Using a ladle, he thoroughly mixed everything, making sure the mixture blended smoothly from the bottom up.
Since there were multiple bowls, Yuuri, Yakk, and Kurresh worked together to stir them. But even in a task as simple as this, Yuuri’s experience shone—he finished mixing first and moved on to the next bowl while the other two were still struggling. It turns out that being a seasoned cook gave Yuuri a distinct advantage.
There was no flour in today’s batter. Since the yam provided plenty of stickiness, Yuuri didn’t feel the need for extra binding agents. In his view, flour was only necessary if the batter was too loose. Although it was technically okonomiyaki, the dish leaned more towards being a vegetable-based meal rather than a flour-heavy one.
“So, what do we do after mixing?”
“We’ll cook it before eating, so just leave it for now.”
“Got it.”
“After that… toppings?”
“Toppings?”
Yuuri smiled warmly at their puzzled expressions. Okonomiyaki is a dish with endless possibilities, determined by the toppings and fillings you choose. He had already gathered everything needed for the meal, showcasing his meticulous nature. In truth, Yuuri’s passion wasn’t just about cooking—it was about enjoying good food and making sure others enjoyed it too. And so, with the prep complete, it was finally dinner time.
Tonight’s dinner setup was a bit different. Usually, all the food would be neatly plated and served.
But today, the tables held only drinks, bowls of miso soup, and… A portable stove with a griddle in the center, accompanied by a mysterious bowl.
“Since we’re having okonomiyaki tonight, everyone can cook and eat as much as they want.”
With a cheerful smile, Yuuri announced the plan and began by cooking an example for them.
He kept it simple: a pork okonomiyaki, though using orc meat instead. The batter had no main ingredient mixed in—just the base—so everyone could customize it to their liking. He lightly seasoned the orc meat with salt and pepper, placed it on the griddle, and poured the batter over it. Once it was halfway cooked and firm enough to flip, he did so.
As for toppings, Yuuri left that to personal preference. He himself opted for mayonnaise, soy sauce, and a sprinkling of bonito flakes. The heat from the fresh okonomiyaki made the flakes dance, whetting the appetite.
Yuuri cut the okonomiyaki into bite-sized pieces with his chopsticks and took a bite. Fresh off the griddle, the dish was hot, making him blow on it to cool it down. The orc meat, crispy on the outside but tender where it met the batter, was simply delicious. Meanwhile, the cabbage, bean sprouts, and yam, without any added flour, gave the okonomiyaki a crispy exterior and fluffy interior.
“That’s the gist—now go ahead and make your own. The main ingredients are over there. And by the way, it tastes great even without extra toppings!”
At Yuuri’s suggestion, everyone eagerly grabbed their plates and went to pick their preferred ingredients.
The available meats included orc and bison, both thinly sliced and raw. Thicker cuts of viper and giant frog had already been stir-fried with salt and pepper. For seafood, there were shrimp, scallops, and squid—left raw since they cook quickly.