Not only Japanese people, but everyone loves Hiroshima Okonomiyaki! The ingredients work so well together. Yakisoba noodle, shredded cabbage, egg, tempura crisps, sweet okonomiyaki sauce sizzling on a huge teppan! It’s no wonder why.
What is Hiroshima Okonomiyaki?
Okonomiyaki is a Japanese iconic street food, savoury pancake. I have shared my Osaka style okonomiyaki recipe already. Each region of Japan has a specific style of Okonomiyaki, and Hiroshima is famous for its unique style. It is unique because of the thinly fried egg, and thin okonomiyaki kind of sandwich ingredients including yakisoba noodle.
Hiroshima Okonomiyaki Anatomy
You will not believe the number of ingredients in one okonomiyaki savoury pancake. Hiroshima Okonomiyaki consists of shredded cabbage, tempura crisps, scallions, bean sprouts, pork, yakisoba noodle, fried egg, okonomiyaki sauce and seaweed flake. Tempura crisps are a byproduct of Tempura.
Useful Tools and Kitchen gadgets
All right, so by now you may have been wondering how to cook and flip it? Is even flipping required, and is it possible to flip all of the ingredients at once? Yes, with special flippers. I bought these two flippers while I was in Japan. You could use TWO Large pancake flippers though.
I bought an electric cooking plate that Japanese people call “Hot Plate”. I got Tiger hot plate in Japan also, and brought it back to Australia. So now I have to use an electricity transformer due to different electricity. However, it is very useful to make Okonomiyaki, Takoyaki and Japanese style BBQ. It was worth it for me.
The Hot plate is particularly useful for making Hiroshima style Okonomiyaki. This is because you need to cook the Okonomiyaki batter, and quickly pile up ingredient after ingredient. At same time, the noodles need to be cooked. And while the Noodles and other ingredients are being steam cooked, the egg needs to be cooked beside.
Tips to make Hiroshima Style Okonomiyaki at home
1. Cabbage – slice thinly 1-2 mm(0.04-0.08inch) thick. Japanese call this cut “Sengiri” This cut is also used for the cabbage accompanying Tonkatsu as I explained in this post. This is because the cabbage is going to be steamed in the pile of other ingredients.
2. Okonomiyaki Batter – is a thin batter. When you pour the batter onto the hot plate, quickly spread it with bottom of ladle. Because it is thin, then you need to quickly pile up the ingredients. Pile the cabbage, Tempura crisps, scallions, bean sprouts and pork before the batter is cooked and dry.
3 Flipping all together – This is not easy for first timers to be honest. But don’t give up. Drizzle a little bit of butter over the bean sprouts before you top with pork. It will work like a glue. Make sure you use TWO flippers. Then finally flip towards you with the two flippers. Don’t hesitate! Do it in one quick movement.
Here is my recipe for Hiroshima Okonomiyaki, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
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Hiroshima Okonomiyaki Batter
- 100 ml water
- 70 g plain flour
- 1/2 tsp dashi powder
- 1 drop vegetable oil
- 1 handful bonito flake *1
- 150 g thinly shredded cabbage
- 15 g chopped scallions
- 50 g bean sprouts
- 2 tbs Tempura crisps
- 1 tbs seaweed flake
- 1 Yakisoba Noodle *2
- 2 tbsp Okonomiyaki sacue
- 2 eggs
- 2 tbsp olive oil
Hiroshima Okonomiyaki batter
- Pour the water into a medium sized bowl and add dashi powder and a drop of oil.
- Combine them all using a whisk.
- Add flour and mix until just combined. * 3
- Cover the bowl with a cling wrap and refrigerate for an hour.
Fry Hiroshima Okonomiyaki all together( for making one)
- Set the hotplate temperature 160-170°C ( 320-338°F) and put 1tbs of the olive oil.
- When the oil heated, pour I ladle of okonomiyaki batter and spread it out from the centre using the bottom of the ladle by circling motion.
- Quickly top with fish bonito flake and cabbage before the batter get cooked.
- Keep adding tempura crisps, chopped scallions, and bean sprouts. *4
- Splatter a little bit of batter *6 and topped with thinly slice pork.
- Using two large pancake flippers, flipp them all together towards yourself.
- While the pork cooked and browned and all other ingredients being steamed cook in the middle, place half of the noodle on the side of it.
- Try to shape the noodle like same size circle.
- When the pork and noodle cooked, place the Okonomiyaki on top of the noodle carefully by using two pancake flippers.
- While the noodle is browend by the weight of the Okonomiyaki, crack a egg next to it.
- Using a pancake flippers corner, break the egg and shape it same sized circle of the okonomiyaki.
- Before the egg completely cooked, lift the okonomiyaki and noodle all together and sliced over the egg with two pancake flippers.
- Spread 1 tbs Okonomiyaki sauce and mayonnaise and garnish with seaweed flake to serve.