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Hiroshima-Style Okonomiyaki
Makes 2 (serves 2) · About 50 min
Cabbage, bean sprouts and pork piled on a thin crepe, steamed, then layered with yakisoba noodles and egg. Instead of mixing everything into the batter, you stack the ingredients one by one. Cook one at a time in a frying pan (about 26 cm).
① Cut and make the batter→② Cook the thin crepe→③ Add the vegetables and pork→④ Flip and steam→⑤ Fry the noodles and stack→⑥ Stack on the egg and finish
What to buy
Meat & eggs
Vegetables
Noodles
Flour, dry goods & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (with a lid), 2 spatulas, a flat plate larger than the frying pan, pot holders.
How to make it
1
Cut the cabbage and make the batter
- On a cutting board, cut the cabbage into thin shreds 3–5 mm wide. Divide into 2 halves
- Drain the bean sprouts in the bag and divide into 2 halves
- Put 60 g cake flour and 120 ml water in a bowl and whisk until there are no lumps
How to tell it's doneThe batter is thin and runs easily off a ladle. The cabbage and bean sprouts are divided for 2 okonomiyaki.
2
Cook a thin, round crepe
- Put 1 tsp vegetable oil in a frying pan and spread thinly all over with a paper towel
- Each okonomiyaki uses half of the batter. Keep 1 tbsp of that aside (for step 3) and pour the rest into the pan. Spread it thin with the bottom of a ladle in circles, to about 20 cm across
- Sprinkle half of the bonito flakes all over
How to tell it's doneThe top of the batter turns whitish, and there is less liquid left.
3
Stack the vegetables and pork
- On the crepe, pile half of the cabbage up high like a mountain
- On top, put half of the bean sprouts and 2 tbsp tenkasu
- Spread 3 slices of pork belly over the very top and sprinkle with a pinch of salt and pepper
- Pour about 1 tbsp of the batter left in the bowl over the pork (it helps it hold together when you flip it)
How to tell it's doneThe edges of the crepe at the bottom are dry, and it slides off easily when you push a spatula under it.
4
Flip and steam
- Push 2 spatulas deep underneath from the left and right, and flip it over in one go. The crepe is on top and the pork on the bottom
- Push any cabbage that fell out back in with a spatula
- Put the lid on for about 8 minutes. Do not press down on it with a spatula (it stays fluffy)
How to tell it's doneIt has sunk to about half its height and the cabbage is soft. Lift it a little with a spatula to look: no pink in the pork, and it is nicely browned.
Be carefulIf you hesitate when flipping, it falls apart. It is easier to take the pan off the heat and flip it on a flat surface.
5
Fry the yakisoba noodles and stack
- Move step 4 onto a large flat plate with 2 spatulas (pork still on the bottom)
- Put 1 tsp vegetable oil in the empty pan and fry 1 pack of yakisoba noodles on medium heat, pulling them apart
- Add 1 tbsp sauce to coat, and spread into a circle about 20 cm across
- Slide the okonomiyaki from the plate onto the noodles, pork still on the bottom. Press lightly with a spatula and cook 1 minute
How to tell it's doneThe bottom of the noodles is a little browned, and the noodles and okonomiyaki stick together and move as one.
6
Stack on the egg and finish
- Move step 5 onto the plate again with 2 spatulas (noodles on the bottom)
- Crack 1 egg into the pan, break the yolk with a spatula, and spread it into a circle about 20 cm across
- Right away, slide the okonomiyaki from the plate onto the egg, noodles still on the bottom, and cook 1 minute
- Turn off the heat. Wearing pot holders, cover the pan with a large plate and flip the pan and plate over together. The egg is now on top
- Spread on 2 tbsp sauce and sprinkle with half of the aonori
- Cook the second one the same way with the rest of the ingredients, repeating steps 2–6
ReadyThe egg on top has both the white and yolk set, with no see-through parts. Cut into pieces with a knife on a cutting board, or with a spatula, and eat.
Be carefulWhen you flip the pan and plate together, the pan is very hot. Always use pot holders and hold firmly with both hands.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It fell apart when flippedYou flipped it in step 3 before the edges of the crepe were dry. Next time, wait until the spatula slides in easily. If it falls apart, push it back into shape with a spatula and it is still fine to eat.
The cabbage is crunchy and tastes rawThe steaming in step 4 was short. Put the lid on and cook 2–3 minutes more.
The noodles stick to the panToo little oil, or the heat was too low. Next time, spread the oil and heat well on medium heat before adding the noodles.
The flavor is weakAdd sauce 1 tsp at a time at the end.
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