Hiroshima Okonomiyaki

Name: Hiroshima Okonomiyaki
Yield: 2 servings
Cuisine: Japanese
Ingredients: Crêpe batter: 50g flour and 100ml dashi; 300g cabbage, finely shredded; 4 thin slices pork belly; 2 portions yakisoba noodles; 2 eggs; Okonomiyaki sauce and Japanese mayonnaise; Bean sprouts, spring onion, aonori and katsuobushi

広島風お好み焼き/hee-roh-SHEE-mah oh-KOH-nohm-ee-yah-kee/

Also known as: Hiroshima-yaki, Hiroshima-Style Okonomiyaki, Layered Okonomiyaki

About this dish

A layered savoury pancake of thin crêpe, a mountain of cabbage, pork belly, noodles and fried egg, topped with sweet sauce.

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Ingredients

🌾Crêpe batter: 50g flour and 100ml dashi

🥬300g cabbage, finely shredded

🐖4 thin slices pork belly

🍜2 portions yakisoba noodles

🥚2 eggs

🫙Okonomiyaki sauce and Japanese mayonnaise

🌿Bean sprouts, spring onion, aonori and katsuobushi

Method

Serves 2

Spread a thin crêpe on a hot griddle and pile on the cabbage, bean sprouts and pork slices.

Flip the stack carefully and let the cabbage steam under the crêpe.

Fry the noodles with a little sauce alongside, then slide the stack on top.

Crack an egg onto the griddle, break the yolk, and set the stack on it; flip so the egg is on top.

Brush with sauce and top with mayonnaise, aonori and katsuobushi.

✓ What Makes it Authentic

Hiroshima-style okonomiyaki is layered rather than mixed, and always includes yakisoba or udon noodles, unlike the Osaka style.

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