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Hiroshima-Style Okonomiyaki
More recipes: Japanese recipes · All Asian recipes
45 Mintotal
2servings
–kcal
Japanese
CuisineHiroshima-Style Okonomiyaki
Laura Chen
2
30 Minuten
15 Minuten
Japanese
Main course
Hiroshima-style okonomiyaki is a layered, more involved version of the Japanese savory pancake and differs a lot from the Osaka style. The dish belongs to the city of Hiroshima. You stack a large amount of shredded cabbage, bean sprouts, pork belly, sometimes seafood, and noodles, held together by a thin crepe of batter. Building the layers takes some care, and that layering gives Hiroshima okonomiyaki its texture and rich flavor.
In Osaka style you mix everything into the batter and fry it as one pancake. In Hiroshima style you add the ingredients in layers, cook them separately and then combine them into a tall stack. Hiroshima cooks also add yakisoba or udon noodles, which make the dish more filling. To finish, you spread on plenty of okonomiyaki sauce, mayonnaise, green nori flakes (aonori) and bonito flakes, which bring a strong umami taste and make it look great on the plate.
In Osaka style you mix everything into the batter and fry it as one pancake. In Hiroshima style you add the ingredients in layers, cook them separately and then combine them into a tall stack. Hiroshima cooks also add yakisoba or udon noodles, which make the dish more filling. To finish, you spread on plenty of okonomiyaki sauce, mayonnaise, green nori flakes (aonori) and bonito flakes, which bring a strong umami taste and make it look great on the plate.
Ingredients
- 2 cups finely shredded cabbage
- 1 cup bean sprouts
- 2-4 thin slices of pork belly
- 1 package yakisoba noodles (or udon noodles)
- 2 eggs
- Okonomiyaki batter (okonomiyaki flour mixed with water according to the package directions)
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes (katsuobushi)
- Green nori powder (aonori)
- Oil for frying
Instructions
Make the batter:
- Mix the okonomiyaki flour with water according to the package directions to make a thin batter.
Cook the cabbage and bean sprouts:
- Heat a little oil in a large frying pan or on a teppanyaki griddle. Pile a layer of shredded cabbage in the center and a layer of bean sprouts on top. Pour a thin layer of batter over the cabbage and sprouts to bind them.
Add the pork belly:
- Lay the pork belly slices on top.
Flip and keep cooking:
- When the underside has browned, flip the whole stack carefully and cook the other side. Press down lightly to squeeze out excess fat.
Fry the noodles:
- Fry the noodles in a free corner of the pan or griddle and season them with a little okonomiyaki sauce.
Egg and assembly:
- Crack an egg onto the griddle and spread it out thin. Before it sets, place the cabbage and pork layers on the egg, then add the fried noodles on top. For the second okonomiyaki, repeat everything with the other half of the ingredients and the second egg.
Finish and serve:
- Flip the whole okonomiyaki carefully so the egg side faces up and press it down lightly. Brush the top with okonomiyaki sauce, pipe lines of mayonnaise over it and sprinkle with bonito flakes and aonori.
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More recipes: Japanese recipes · All Asian recipes