Hiroshima-style Okonomiyaki

• servings: 2 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

150 ml water (⅔ cup minus 2 tsp) ⅔ 2

1 tsp mirin

100 g cake flour (¾ cup + 1½ Tbsp; you can make homemade cake flour; or substitute all-purpose flour in a pinch) ¾ 1½

8 ½ oz green cabbage (about 3 large cabbage leaves) 3

1 green onion/scallion

2 Tbsp katsuobushi (dried bonito flakes)

4 Tbsp tenkasu/agedama (tempura scraps) (12 g) 12

2 oz bean sprouts (about 1 handful) 1

2 Tbsp tororo kombu (dried kelp shavings; you can buy it online; optional)

6 pieces sliced pork belly

2 servings yakisoba noodles (pre-steamed; about 11 oz, 310 g) 11 310

2 large eggs (50 g each w/o shell)

okonomiyaki sauce (you can make my homemade okonomiyaki sauce recipe)

toppings of your choice (typically aonori, dried green laver seaweed, pickled red ginger, beni shoga or kizami beni shoga, and Japanese Kewpie mayonnaise)

Directions

Gather all the ingredients.

In a large bowl, add 150 ml water (⅔ cup minus 2 tsp) and 1 tsp mirin.

Add 100 g cake flour (¾ cup + 1½ Tbsp) and whisk until combined. Chill in the refrigerator for at least 1 hour so the texture becomes smooth.

Meanwhile, use a sharp knife to cut 8.5 oz green cabbage and 1 green onion/scallion into thin slices.

Grind 2 Tbsp katsuobushi (dried bonito flakes) in a mortar and pestle to a fine powder.

After chilling for 1 hour, the batter will become smoother.

To Make the Okonomiyaki

We will make one Okonomiyaki at a time The ingredients are for 2 pancakes, so divide all the ingredients into 2 portions.

Heat a large nonstick griddle (I use an electric griddle at home) to 340°F (170°C). Pour ¼ cup batter onto the hot griddle. Immediately spread the batter thinly into a large circle with the back of the ladle, starting at the center and spiraling the batter outward (see the video) to a diameter of 8–9 inches (20–23 cm).

Now, start layering your ingredients. Sprinkle this “crepe“ with 1 Tbsp ground katsuobushi. Then, scatter a portion of sliced cabbage on top.

Next, top with 2 Tbsp tenkasu/agedama (tempura scraps), some of the sliced scallion, and 1 oz bean sprouts.

Add 1 Tbsp tororo kombu on top, if using. Then, add a single layer of 3 pieces thinly sliced pork belly without overlapping.

Pour 1 Tbsp batter on top (this will act as glue). With two spatulas, one in each hand, carefully pick up the pancake from either side and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Use the spatula to push the edges of the meat toward the rounded pancake shape. Don’t press down the crepe with the spatula yet (you will do so later). When the meat is no longer pink, turn down the heat to 340°F (170°C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, heat up a second pan.

With your hands, loosen 1 serving yakisoba noodles and place them in the open space on the griddle (or the 2nd frying pan). Stir-fry until the noodles are coated with the rendered oil from the meat. Next, drizzle 1–2 Tbsp okonomiyaki sauce on the noodles and toss to coat.

Form the noodles into a round flat shape similar in size to the crepe. Using the two spatulas, quickly transfer the Okonomiyaki on top of the noodles.

Heat some neutral oil in the open space and crack 1 large egg. Quickly spread the egg into the same size as the Okonomiyaki.

Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).

When the bottom of the egg is cooked, flip the Okonomiyaki for the last time using the two spatulas.

To Serve

Transfer the okonomiyaki to an individual plate and drizzle with okonomiyaki sauce. Customize with the condiments and toppings of your choice. I recommend drizzling Japanese Kewpie mayonnaise in a zigzag pattern and sprinkling aonori (dried green laver seaweed) on top. Garnish with pickled red ginger (beni shoga or kizami beni shoga), if desired. Serve immediately.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

Nutrition

• Calories: 919 kcal
• Total Fat: 48 g
• Saturated Fat: 14 g
• Unsaturated Fat: 24 g
• Trans Fat: 1 g
• Cholesterol: 260 mg
• Sodium: 605 mg
• Total Carbohydrate: 91 g
• Dietary Fiber: 9 g
• Total Sugars: 8 g
• Protein: 31 g