Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, sliced pork belly and a fried egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

Hiroshima-Style Okonomiyaki

INGREDIENTS

• ⅔ cup water (measure ⅔ cup and remove 2 tsp to be precise)
• ▢1 tsp mirin
• ▢¾ cup all-purpose flour (plain flour) (¾ cup + 1 ½ Tbsp to be precise; if you have cake flour, definitely use that; otherwise AP flour is okay.)
• ▢8.5 oz cabbage (about 3 large cabbage leaves)
• ▢1 green onion/scallion
• ▢2 Tbsp katsuobushi (dried bonito flakes)
• ▢4 Tbsp tenkasu/agedama (tempura scraps)
• ▢2.1 g bean sprouts (about a handful)
• ▢2 Tbsp tororo kombu (optional; you can buy online)
• ▢6 slices sliced pork belly
• ▢2 servings yakisoba noodles
• ▢2 large eggs (50 g each w/o shell)

Toppings

• ▢okonomi sauce (you can also make my homemade okonomiyaki sauce recipe)
• ▢Japanese mayonnaise
• ▢aonori (dried green seawe
• ed)
• ▢pickled red ginger (beni shoga or kizami beni shoga) (optional garnish)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• In a large bowl, add water and mirin.
• Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.
• Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.
• Grind katsuobushi in a mortar and pestle until it becomes fine powder.
• After chilling in the refrigerator, the batter becomes smoother.
• We will make one Okonomiyaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.
• Heat a large non-stick griddle (I use this electric griddle at home) to 340°F (170°C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move the ladle in a spiral motion from the center towards the edge of the batter (see the video). This process will make the batter thin out and maintain a nice round shape. The width of the “crepe” should be about 8-9 inches (20-23 cm).
• Sprinkle ground katsuobushi on the batter and place cabbage on top.
• Next put tenkasu, scallion, and bean sprout on top.
• Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.
• Pour 1 Tbsp batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340°F (170°C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, start heating up another frying pan.
• Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp okonomi sauce and coat with the noodles.
• Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the Okonomiyaki on top of the noodles.
• Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as Okonomiyaki.
• Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).
• When the bottom of the egg is cooked, using the two spatulas, flip the Okonomiyaki for the last time.
• Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

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