Hiroshima Okonomiyaki with yakisoba noodles is distinguished by its thin crepe-like batter and thick layers of toppings.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for resting batter is not included in cook time. |
| Servings |
person
|
| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Vegetables
150 g Cabbage Leaves 70 g Moyashi Bean Sprouts
Batter
4 tbsp Cake Flour (low gluten or protein flour) 6 tbsp Water
Other Ingredients
1 package Yakisoba Noodles 1 tsp Sake or water Salt Pepper 1 tsp Okonomiyaki Sauce 1 Egg Bonito Powder 10 g Ikaten deep-fried dried squid coated with batter, or substitute: tenkasu, crunchy bits of deep fried flour-batter 60 g Pork Belly Slices Salt Pepper 5 tbsp Spring Onion Leaves chopped Okonomiyaki Sauce Aonori Seaweed Vegetable Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- 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 10 minutes in order for it to reach the correct consistency.
- Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
- 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.
- 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.
- Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
- Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
- Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
- 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.
- Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
- 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.
- Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
- Lift the okonomiyaki with the turners and place it onto the noodles.
- 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.
- Quickly place the okonomiyaki onto the fried egg and then flip it over.
- 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.
Thank you for this recipe.
I had okonomiyaki when I was in Japan, both Hiroshima and Osaka styles. I prefer Hiroshima.
Arigatoogozaimasu
Love Hiroshima Okonomiyaki too!😍 Hope you enjoy the recipe soon.😋