📝 About This Recipe
Unlike its mixed Osaka-style cousin, Hiroshima-style Okonomiyaki is a culinary masterpiece built in delicate layers, featuring a thin crepe-like base, a mountain of sweet steamed cabbage, and crispy yakisoba noodles. This soul food from Hiroshima is a textural playground, topped with a fried egg and a rich, umami-laden sauce that caramelizes beautifully on the griddle. It’s more than a meal; it’s an interactive cooking performance that brings the heart of Japanese street food into your kitchen.
🥗 Ingredients
The Batter
- 1/2 cup All-purpose flour (sifted)
- 1/2 cup Dashi stock (cold; can substitute with water and 1/2 tsp dashi powder)
- 1/2 teaspoon Mirin (for a hint of sweetness)
The Layers
- 4-5 cups Green cabbage (very thinly shredded)
- 1 cup Bean sprouts (washed and drained)
- 6 slices Pork belly (thinly sliced, about 4 inches long)
- 2 packets Yakisoba noodles (pre-cooked/steamed type)
- 4 tablespoons Tenkasu (Tempura scraps) (adds crunch and richness)
- 2 tablespoons Dried bonito flakes (Katsuobushi) (fine powder or small flakes)
- 2 large Eggs (at room temperature)
Sauce and Garnish
- 1/2 cup Okonomiyaki sauce (such as Otafuku brand)
- 2 tablespoons Kewpie Mayonnaise (in a squeeze bottle)
- 1 teaspoon Aonori (Dried green seaweed) (for dusting)
- 1 tablespoon Pickled red ginger (Beni Shoga) (finely julienned)
- 2 stalks Green onions (finely chopped)
👨🍳 Instructions
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1
In a medium bowl, whisk together the flour, dashi stock, and mirin until smooth. The batter should be thin, similar to crepe batter. Let it rest for at least 15 minutes.
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2
Preheat a large non-stick electric griddle to 390°F (200°C) or place a large non-stick skillet over medium heat. Lightly grease with a thin layer of neutral oil.
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3
Pour a small ladle of batter (about 1/4 cup) onto the griddle. Using the back of the ladle, spread the batter in a circular motion to create a thin 7-8 inch crepe.
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4
Immediately sprinkle a tablespoon of bonito flakes over the wet batter, then pile half of the shredded cabbage (about 2-2.5 cups) high on top of the crepe.
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5
Add half of the bean sprouts and 2 tablespoons of tenkasu over the cabbage. Place 3 slices of pork belly side-by-side across the top of the vegetables.
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6
Drizzle a tiny bit of the remaining batter over the pork slices—this acts as 'glue.' Carefully flip the entire stack over so the pork is on the bottom. Don't worry if cabbage falls out; just tuck it back under with your spatulas.
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7
Let the stack cook for 8-10 minutes. The pork will crisp up and the steam from the bottom will soften the cabbage mountain into a manageable layer.
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8
While the cabbage is steaming, prepare the noodles on a clear spot on the griddle. Season them with a tablespoon of okonomiyaki sauce and sauté for 2-3 minutes until slightly crispy.
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9
Shape the noodles into a circle the same size as your pancake. Lift the entire cabbage/pork stack and place it directly on top of the noodles.
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10
Crack an egg onto the griddle and break the yolk. Spread it into a circle the same size as the pancake. Before the egg fully sets, lift the pancake/noodle stack and place it on top of the egg.
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11
Let it cook for 1-2 minutes until the egg is firm. Flip the entire assembly one last time so the egg side is now facing up.
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12
Generously brush the top with okonomiyaki sauce. Zig-zag with Kewpie mayo, and garnish with aonori, green onions, and beni shoga. Serve immediately while piping hot.
💡 Chef's Tips
Slice your cabbage as thin as possible; this ensures it steams through properly and creates that signature melt-in-your-mouth texture. Use two large metal spatulas (kote) if possible; they make flipping the tall stack much easier than a standard kitchen spatula. Don't press down on the pancake while it's cooking; you want the air to circulate between the layers of cabbage for a light, fluffy result. If you can't find tenkasu, crushed rice crackers or even crispy panko can provide a similar texture to the interior. Adjust the heat if the pork belly is browning too fast; a medium-low heat is better for ensuring the cabbage steams through completely.
🍽️ Serving Suggestions
Pair with a cold Japanese lager or a refreshing Highball (whisky and soda) to cut through the richness. Serve with a side of chilled edamame seasoned with sea salt. A simple miso soup with tofu and seaweed makes for a perfect light starter. Keep extra okonomiyaki sauce and Kewpie mayo on the table for those who like a more intense flavor profile. For an authentic experience, eat directly from the griddle using a small hand spatula.