Hiroshima Style Okonomiyaki recipe and instructions with step by step photos and tips to make exactly you would get it in Japan at your home.
Prep Time10 mins
Cook Time10 mins
resting the batter1 hr
Total Time20 mins
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.
*1 I crushed bonito flake and dried little fish as a photo in the post indicates. If you can not access either of them, you can omit this, but will lose a little bit of Umami kick.
*2 The Yakisoba Noodle I used needed to be loosen before use by pouring hot water over and loosen it. Then use half of it for making one Okonomiyaki.
*3 Try not over mix. Because if you over mix, the batter will be more glutenised and thus it will be harder to spread thin like clape. It is need to be spread thin like a clape.
*4 Use half of the each ingredients listed in the ingredients.
Calories: 522kcal | Carbohydrates: 63g | Protein: 15g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 588mg | Potassium: 283mg | Fiber: 3g | Sugar: 30g | Vitamin A: 385IU | Vitamin C: 32.2mg | Calcium: 65mg | Iron: 3.1mg