JapaneseMain

Hiroshima-Style Okonomiyaki

Name: Hiroshima-Style Okonomiyaki
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 ml water (⅔ cup minus 2 tsp); 1 tsp mirin; 100 g cake flour (¾ cup + 1½ tbsp); 8.5 oz green cabbage (about 3 large leaves); 1 green onion/scallion; 2 tbsp katsuobushi (dried bonito flakes); 4 tbsp tenkasu/agedama (tempura scraps); 2 oz bean sprouts (about 1 handful); 2 tbsp tororo kombu (dried kelp shavings, optional); 6 slices pork belly; 2 servings yakisoba noodles (pre-steamed, about 11 oz); 2 large eggs; Okonomiyaki sauce; Aonori (dried green laver seaweed, for topping); Pickled red ginger (beni shoga, for topping); Japanese Kewpie mayonnaise (for topping)

Layered pancakes of tender cabbage, crispy tempura bits, and springy noodles stacked and fried until golden, then crowned with bonito flakes that dance from the heat. The savory-sweet sauce and creamy mayo create an irresistible contrast with each bite. Perfect for a fun weeknight dinner or when you want to impress with Japanese street food at home.

Prep

10 minutes

Cook

20 minutes

Total

1 hour 30 minutes

Serves

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Ingredients

Units

Instructions

1
In a large bowl, combine 150 ml water and 1 tsp mirin. Add 100 g cake flour and whisk until combined. Chill in the refrigerator for at least 1 hour until the texture becomes smooth.
2
Meanwhile, thinly slice the green cabbage and green onion. Grind the katsuobushi in a mortar and pestle to a fine powder.
3
Make one okonomiyaki at a time, dividing all ingredients into 2 portions.
4
Heat a large nonstick griddle to 340°F (170°C). Pour ¼ cup batter onto the hot griddle and immediately spread thinly into a large circle (8–9 inches diameter) using the back of a ladle, spiraling from the center outward.
5
Sprinkle the crepe with 1 tbsp ground katsuobushi, then scatter half the sliced cabbage on top.
6
Top with 2 tbsp tempura scraps, some sliced scallion, and 1 oz bean sprouts.
7
Add 1 tbsp tororo kombu (if using), then layer 3 pieces of pork belly in a single layer without overlapping.
8
Pour 1 tbsp batter on top to act as glue. Using two spatulas, carefully flip the pancake. Increase heat to 390°F (200°C) to cook the meat. Use the spatula to push edges toward a rounded shape. When meat is no longer pink, reduce heat to 340°F (170°C) and move the okonomiyaki to the side.
9
Loosen 1 serving of yakisoba noodles and place in the open space on the griddle. Stir-fry until coated with rendered oil from the meat. Drizzle 1–2 tbsp okonomiyaki sauce on the noodles and toss to coat.
10
Form the noodles into a round flat shape similar in size to the crepe. Transfer the okonomiyaki on top of the noodles.
11
Heat some neutral oil in the open space and crack 1 egg. Quickly spread the egg into the same size as the okonomiyaki.
12
Before the egg is completely cooked, place the okonomiyaki on top of the egg.
13
When the bottom of the egg is cooked, flip the okonomiyaki for the last time using two spatulas.
14
Transfer to a plate and drizzle with okonomiyaki sauce. Top with Kewpie mayonnaise in a zigzag pattern, sprinkle with aonori, and garnish with pickled red ginger. Serve immediately.
15
Repeat with remaining ingredients for the second okonomiyaki.

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Hiroshima-Style Okonomiyaki

Prep

10 minutes

Cook

20 minutes

Total

1 hour 30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a large bowl, combine 150 ml water and 1 tsp mirin. Add 100 g cake flour and whisk until combined. Chill in the refrigerator for at least 1 hour until the texture becomes smooth.
2
Meanwhile, thinly slice the green cabbage and green onion. Grind the katsuobushi in a mortar and pestle to a fine powder.
3
Make one okonomiyaki at a time, dividing all ingredients into 2 portions.
4
Heat a large nonstick griddle to 340°F (170°C). Pour ¼ cup batter onto the hot griddle and immediately spread thinly into a large circle (8–9 inches diameter) using the back of a ladle, spiraling from the center outward.
5
Sprinkle the crepe with 1 tbsp ground katsuobushi, then scatter half the sliced cabbage on top.
6
Top with 2 tbsp tempura scraps, some sliced scallion, and 1 oz bean sprouts.
7
Add 1 tbsp tororo kombu (if using), then layer 3 pieces of pork belly in a single layer without overlapping.
8
Pour 1 tbsp batter on top to act as glue. Using two spatulas, carefully flip the pancake. Increase heat to 390°F (200°C) to cook the meat. Use the spatula to push edges toward a rounded shape. When meat is no longer pink, reduce heat to 340°F (170°C) and move the okonomiyaki to the side.
9
Loosen 1 serving of yakisoba noodles and place in the open space on the griddle. Stir-fry until coated with rendered oil from the meat. Drizzle 1–2 tbsp okonomiyaki sauce on the noodles and toss to coat.
10
Form the noodles into a round flat shape similar in size to the crepe. Transfer the okonomiyaki on top of the noodles.
11
Heat some neutral oil in the open space and crack 1 egg. Quickly spread the egg into the same size as the okonomiyaki.
12
Before the egg is completely cooked, place the okonomiyaki on top of the egg.
13
When the bottom of the egg is cooked, flip the okonomiyaki for the last time using two spatulas.
14
Transfer to a plate and drizzle with okonomiyaki sauce. Top with Kewpie mayonnaise in a zigzag pattern, sprinkle with aonori, and garnish with pickled red ginger. Serve immediately.
15
Repeat with remaining ingredients for the second okonomiyaki.

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