B-class classics
Kashimin Yaki
- 27Osaka
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- 27Osaka
Dish log
An issen yoshoku from Kishiwada, made by cooking a wheat flour batter topped with cabbage, mature hen, and minced beef fat.
Dish profile
About this dish
- Main ingredients
- Wheat flour, cabbage, chicken (mature hen), minced beef fat, Worcestershire sauce or soy sauce
- History and origin
- The name is said to be a shortened combination of "kashiwa," the Kansai word for chicken, and "minchi" (mince), referring to the minced beef fat. Carrying on the prewar yoshoku-yaki style rather than the mazeyaki (mixed-batter) style common in Kansai, and combining it with beef fat, are limited to the area around Kishiwada, so it is considered a local dish.
- How it is eaten
- Flour mixed with water is first cooked in a round, topped with cabbage and the stir-fried chicken and beef fat, covered with a little more batter, flipped, and cooked until the cabbage softens. It is finished with Worcestershire sauce, though it is sometimes seasoned with soy sauce instead.
Sources
- かしみん焼き - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianClues to confirm: meat or seafood
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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