Hiroshima Okonomiyaki Recipe

We are making Hiroshima Okonomiyaki with yakisoba noodles. Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter and thick layers of toppings.

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Hiroshima Okonomiyaki Recipe
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Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
  2. Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
  3. Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
  4. Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
  5. Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
  6. Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
  7. Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
  8. Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
  9. Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
  10. Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
  11. Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
  12. Lift the okonomiyaki with the turners and place it onto the noodles.
  13. Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
  14. Quickly place the okonomiyaki onto the fried egg and then flip it over.
  15. Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Recipe Notes
  • Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
  • You can also use udon, soba or pasta instead of yakisoba noodles.
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Yakisoba Noodles Recipe

Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.

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Yakisoba Noodles Recipe
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Rating: 0
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
  • A sprinkle of Salt
  • A sprinkle of Pepper
Toppings
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
  • A sprinkle of Salt
  • A sprinkle of Pepper
Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let's cut the ingredients for the Yakisoba. Cut the sliced pork into 3~4cm (1.5") pieces.
  2. Cut the cabbage leaf into strips and chop them into 3cm(1") pieces.
  3. Slice the long onion diagonally into 1cm (1/2") pieces.
  4. Slice the carrot thinly and chop them into 5cm (2") strips.
  5. Crush the garlic clove with the flat side of a knife. Split it in half and remove the sprout from the inside. Chop the garlic clove into fine pieces.
  6. Prewash the bean sprouts and drain with a strainer.
  7. Let's make Yakisoba sauce. Add soy sauce and sake to the oyster sauce and mix well.
  8. Heat the griddle at about 240°C (460°F). Fry the yakisoba noodles and pour the sake over the noodles. Press the noodles with a spatula.
  9. When the other side of the noodles become golden brown, flip it over. Divide the noodles into four sections and slide them to the edge of the griddle.
  10. Add sesame oil to the griddle and fry the sliced pork and chopped garlic.
  11. When the pork becomes brown, add the bean sprouts, cabbage leaf, long onion and carrot at one time. Lightly stir and sprinkle with salt and pepper. Mix with the spatula.
  12. When the vegetables are almost cooked, mix the noodles with the vegetables. Pour on the Yakisoba sauce and stir-fry quickly.
  13. Serve the yakisoba to a plate. You can add bonito flakes, aonori seaweed powder and shredded pickled ginger.
Recipe Notes
  • A tip to make delicious Yakisoba is to fry at high heat in order to quickly vaporize water.
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