Hiroshima Okonomiyaki

Nutrition · per serving

Steps

1. 1

   For the batter, whisk together the flour, water, and dashi or vegetable stock powder until smooth. Leave to rest for 5 minutes. Meanwhile, prepare the cabbage, carrot, and spring onions.

   60 g all-purpose flour120 ml water1 tsp dashi or vegetable stock powder350 g white cabbage, finely sliced1 small, about 70 g carrot, coarsely grated3 spring onions, sliced into rings
2. 2

   Mix the soy sauce, mirin, Worcestershire sauce, ketchup, and sugar in a small saucepan. Warm over medium heat for 2 minutes, until the sauce thickens slightly. Set aside.

   1 tbsp soy sauce1 tbsp mirin or sweet rice wine1 tbsp Worcestershire sauce2 tbsp ketchup1 tsp sugar
3. 3

   Preheat a large nonstick frying pan over medium-high heat. Add half the oil, spread half the batter into a thin circle about 20 cm in diameter, and do not turn it.

   1 tbsp oil60 g all-purpose flour
4. 4

   Loosely layer half the cabbage, carrot, and spring onions over the batter. Place half the noodles on top and sprinkle with 1–2 tbsp water so the cabbage cooks in the steam. Cover with half the pork belly or bacon.

   350 g white cabbage, finely sliced1 small, about 70 g carrot, coarsely grated3 spring onions, sliced into rings180 g, precooked yakisoba or ramen noodles120 g fresh pork belly slices or bacon
5. 5

   Cook the layers for 4–5 minutes, until the cabbage has noticeably wilted and the bacon is crisp around the edges. Carefully turn it over using two wide spatulas, keeping the layers as intact as possible, and fry for a further 2 minutes.

6. 6

   Slide the finished okonomiyaki to the edge of the pan. Prepare the second okonomiyaki in the same way with the remaining batter, cabbage, carrot, spring onions, noodles, and bacon. Use the remaining oil if needed.

   60 g all-purpose flour350 g white cabbage, finely sliced1 small, about 70 g carrot, coarsely grated3 spring onions, sliced into rings180 g, precooked yakisoba or ramen noodles120 g fresh pork belly slices or bacon1 tbsp oil
7. 7

   For each okonomiyaki, crack an egg into the cleared part of the pan and spread it with a spatula into a thin circle the same size as the okonomiyaki. Place the corresponding stack on top of the egg, cooked side up, and cook for 1–2 minutes, until the egg is fully set.

   2 eggs
8. 8

   Transfer both okonomiyaki to plates, generously brush with the warm sauce, and drizzle with mayonnaise. Garnish with pickled ginger and bonito flakes, if desired, then cut into pieces and serve immediately.

   2 tbsp mayonnaise1 tbsp, optional pickled ginger, finely chopped1 tbsp, optional bonito flakes

Origin & History

Hiroshima-style okonomiyaki became a popular, filling street food and everyday dish after the Second World War. Unlike the Kansai-style version, the ingredients are not mixed together but layered one on top of another, usually with cabbage, noodles, pork, and egg.