It’s not a just a lunch, it’s a work in progress. Not all creativity results in cartoon stories … BC Osaka over by the mall offers a cold bar, sushi, and all the Chinese buffet favorites, but the main attraction for me is the Mongolian barbecue. It’s interactive and action packed.The raw ingredients here are chicken, shrimp, wheat noodles, onions and pea pods, with lots of garlic and a little hot chili sauce, plus the key ingredient in all great Mongolian barbecue, eggs. All art is choice, and this is the phase that determines the success of the whole enterprise. Don’t put too much on your plate, and choose complementary flavors: advice that can easily be applied to most endeavors.Dedicated Mongolian barbecue restaurants use a dozen or more individual woks, but BC Osaka, which also offers teppanyaki, sticks with the flat top. You can tell by the cleaver work that these cooks can flip a shrimp tail into their hats when called upon to do so. What to do with the eggs is always an important question– whoever runs this kitchen favors cooking them separately, frying them on both sides until they are almost done, then chopping them up and adding them to the rest of the ingredients for seasoning and the last minute or so of cooking. This keeps them from getting tough, and I am all in favor.There are those that feel that a finished Mongolian barbeque is not the most attractive plate of food in the world.