Hiroshima Okonomiyaki 広島風お好み焼き
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
20 mins
-
Servings
2
-
Calories
522 kcal
-
Course
Side Dish, Main Course, Appetizer, Snacks
-
Cuisine
Japanese
Hiroshima Okonomiyaki 広島風お好み焼き
Description
This Hiroshima-style okonomiyaki starts with a thin batter made from flour, water, and dashi powder. The batter is poured onto a hot surface and quickly topped with bonito flakes and a heap of finely shredded cabbage, followed by chopped scallions, bean sprouts, and tempura crisps. The ingredients then receive a light splash of batter and thinly sliced pork.
The whole assembly is flipped so that the pork cooks on the hot plate while the internal ingredients steam and soften. Yakisoba noodles are cooked alongside and incorporated into the okonomiyaki. This layering and cooking method creates a texture contrast between crispy exterior pork and soft, steamed vegetables and noodles.
Enjoy this savory pancake as a main dish, showcasing a balance of umami from bonito, freshness from vegetables, and a mild chew from noodles. It represents a distinctive regional style of Japanese okonomiyaki with multiple ingredient layers and an integrated noodle component.
Preparation tips note that the batter should not be overmixed to maintain spreadability similar to a crepe. Clearing up sticky noodles beforehand ensures even cooking. The use of crushed bonito flakes adds umami depth but can be omitted if unavailable.
Ingredients
Hiroshima Okonomiyaki Batter
- 100 ml water
- 70 g plain flour
- 1/2 tsp dashi powder
- 1 drop vegetable oil
Toppings
- 1 handful bonito flake *1
- 150 g cabbage thinly shredded
- 15 g scallions chopped
- 50 g bean sprout
- 2 tbs tempura crisps
- 1 tbs seaweed flake
- 1 yakisoba noodle *2
- 2 tbsp okonomiyaki sauce
- 2 egg
- 2 tbsp olive oil
Instructions
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.
Notes
- For best texture, do not overmix the batter to keep it thin enough to spread like a crepe.
- Loosen the yakisoba noodles by rinsing with hot water before use to prevent clumping.
- If crushed bonito flakes or dried small fish are unavailable, you may omit them but will lose some umami flavor.
- Use half the indicated amounts of toppings for a single okonomiyaki serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 588mg | 25% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 65mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
