Hiroshima-Style Okonomiyaki
Traditional dish · Japanese
A layered okonomiyaki from Hiroshima, featuring thin crepe-like batter, abundant cabbage, noodles (yakisoba), egg, and your choice of protein, stacked and grilled.
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Ingredients
- Okonomiyaki flour30g
- Water40ml
- Cabbage200g
- Bean sprouts30g
- Green onions2 stalks
- Pork belly slices50g
- Cooked yakisoba noodles100g
- Egg1
- Vegetable oil1 tbsp
- Okonomiyaki sauceto taste
- Aonori (dried green seaweed)to taste
Steps
- 1
Mix okonomiyaki flour and water to create a thin batter. Finely shred cabbage, chop green onions.
- 2
Heat oil on a large flat griddle or frying pan over medium heat. Pour the batter thinly to form a large crepe. Cook briefly.
- 3
Pile a generous amount of shredded cabbage and bean sprouts onto the crepe. Add chopped green onions.
- 4
Place pork belly slices on top of the cabbage.
- 5
Cook for about 5-7 minutes until the cabbage wilts and the bottom is lightly browned. Carefully flip the entire stack.
- 6
Add the cooked yakisoba noodles on top of the flipped stack. Season noodles lightly with sauce if desired.
- 7
Crack an egg onto the griddle next to the stack. Once the egg white is mostly set, carefully slide the okonomiyaki stack onto the egg, yolk side down.
- 8
Cook for another 3-5 minutes until the egg is cooked to your liking. Flip the entire okonomiyaki one last time to ensure everything is heated through and the egg is on the bottom.
- 9
Transfer to a plate or serve directly from the griddle. Drizzle generously with okonomiyaki sauce and sprinkle with aonori.
