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Hiroshima Okonomiyaki 広島風お好み焼き
5 from 22 votes

Hiroshima Okonomiyaki 広島風お好み焼き

Hiroshima Okonomiyaki is a layered savory pancake featuring a thin batter base topped with cabbage, bonito flakes, scallions, bean sprouts, tempura crisps, pork, and yakisoba noodles. This recipe includes a chilled batter made with dashi and cooked on a hotplate with olive oil to build distinct layered textures and flavors.

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

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
    Cup of Yum
  1. Pour the water into a medium sized bowl and add dashi powder and a drop of oil.
  2. Combine them all using a whisk. 
  3. Add flour and mix until just combined. * 3
  4. Cover the bowl with a cling wrap and refrigerate for an hour. 
Fry Hiroshima Okonomiyaki all together( for making one)
  1. Set the hotplate temperature 160-170°C ( 320-338°F) and put 1tbs of the olive oil.
  2. 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.  
  3. Quickly top with fish bonito flake and cabbage before the batter get cooked. 
  4. Keep adding tempura crisps, chopped scallions, and bean sprouts.  *4
  5. Splatter a little bit of batter *6 and topped with thinly slice pork. 
  6. Using two large pancake flippers, flipp them all together towards yourself. 
  7. 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. 
  8. Try to shape the noodle like same size circle. 
  9. When the pork and noodle cooked, place the Okonomiyaki on top of the noodle carefully by using two pancake flippers. 
  10. While the noodle is browend by the weight of the Okonomiyaki, crack a egg next to it. 
  11. Using a pancake flippers corner, break the egg and shape it same sized circle of the okonomiyaki.
  12. Before the egg completely cooked, lift the okonomiyaki and noodle all together and sliced over the egg with two pancake flippers. 
  13. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 522

% 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.