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Hiroshima-Style Okonomiyaki 広島風お好み焼き

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  • Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, sliced pork belly and a fried egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.

    Have you tried the Okonomiyaki (お好み焼き) before? It’s a Japanese savory pancake that contains a variety of ingredients. “Okonomi” in Japanese means “as you like it”, so it’s a savory pancake that contains whatever ingredients you like.

    Hiroshima-style Okonomiyaki (広島風お好み焼き) is a type of Okonomiyaki that originated in Hiroshima, Japan.

    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.

    Two Styles of Okonomiyaki

    1. Osaka-Style Okonomiyaki

    A white plate containing Okonomiyaki, Japanese savory pancake.

    Osaka-Style Okonomiyaki is made of the batter, which includes flour and water or dashi, shredded cabbage, egg, and green onion along with the protein of your choice, such as pork belly slices or seafood.

    You can find my Osaka-style Okonomiyaki recipe here.

    2. Hiroshima-Style Okonomiyaki

    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.

    Hiroshima-Style Okonomiyaki uses almost the same ingredients, but they are layered rather than mixed in with the batter like Osaka-style. Not only that, fried egg and yakisoba noodles (or sometimes udon noodles) are used as toppings.

    When you are in Hiroshima and order “okonomiyaki”, this layered okonomiyaki with noodles and fried egg would come to the table instead of Osaka-style Okonomiyaki.

    Hiroshima-style okonomiyaki has been around since the 1950s. At that time, the country was quite poor and people only used a little bit of flour and vegetables to make Hiroshima-style okonomiyaki.

    The current Hiroshima Okonomiyaki with meat, egg, and noodles is a version that has evolved throughout the years. Nowadays there are over 2,000 restaurants within the Hiroshima area that specialized in Hiroshima-style okonomiyaki!

    Osaka vs. Hiroshima

    Which one is tastier? Well, that’s really up to your preference. If you like fried noodles and less doughy texture, Hiroshima okonomiyaki is definitely your choice.

    I like both styles of okonomiyaki, so it’d be very hard for me to pick just one! At home, I just cook them alternatively.

    Watch How to Make Hiroshima-Style Okonomiyaki

    Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, green onion, bean sprout, noodles, sliced pork belly and egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

    3 Okonomiyaki Toppings

    1. Okonomi Sauce

    I would say the important and delicious element for both Hiroshima and Osaka style okonomiyaki is the Okonomi Sauce (お好みソース).

    Okonomi Sauce

    Originally, Worcestershire sauce was used but throughout the years the flavor has evolved to current flavor. Okonomi Sauce has a sweet and sour flavor that’s slightly different from Tonkatsu Sauce and it’s so delicious!

    2. Japanese Mayonnaise

    Some people would call Japanese mayo Kewpie Mayo. It has a sweet and tangy flavor that is well-balanced.

    Kewpie Japanese Mayonnaise | Easy Japanese Recipes at JustOneCookbook.com

    Many JOC readers have told me that they haven’t gone back to the original mayo they had been using since they tasted Japanese mayonnaise!

    3. Aonori (dried green seaweed):

    It is dried green (Ao) seaweed (Nori) flakes/powder. This umami-rich seaweed has a bright intense green color and has unique fragrant.

    Aonori (Dried Seaweed Powder) | Easy Japanese Recipes at JustOneCookbook.com

    Japan has many types of seaweed from wakame, nori, to kombu. We use the specific name for each type of seaweed instead of just calling them “seaweed”. It helps identify which is the correct seaweed for a different type of dishes.

    You can buy Aonori from Amazon and Japanese/Asian grocery stores. Or you can substitute with regular nori if you can’t find it.

    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.

    Itadakimasu!

    I hope my tutorial video and step-by-step instructions with pictures would help you achieve the delicious Hiroshima-style Okonomiyaki! If you haven’t tried Osaka-style, give it a try next!

    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.
    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.61 from 33 votes
    A black plate containing Hiroshima-style OKonomiyaki topped with the savory sauce and Japanese mayo.
    Hiroshima-style Okonomiyaki
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    1 hr 30 mins
     

    Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, sliced pork belly and a fried egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

    Course: Main Course
    Cuisine: Japanese
    Keyword: okonomiyaki, savory pancake
    Servings: 2
    Author: Nami
    Ingredients
    Instructions
    1. Gather all the ingredients.

      Hiroshimayaki Ingredients 1
    2. In a large bowl, add water and mirin.
      Hiroshimayaki 1
    3. Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.
      Hiroshimayaki 2
    4. Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.
      Hiroshimayaki 3
    5. Grind katsuobushi in a mortar and pestle until it becomes fine powder.
      Hiroshimayaki 4
    6. After chilling in the refrigerator, the batter becomes smoother.
      Hiroshimayaki 5
    7. We will make one Okonomiyaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.

    8. Heat a large non-stick griddle (I use this electric griddle at home) to 340 °F (170 °C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move the ladle in a spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of “crepe” should be about 8-9 inches (20-23 cm).

      Hiroshimayaki 6
    9. Sprinkle ground katsuobushi on the batter and place cabbage on top.
      Hiroshimayaki 7
    10. Next put tenkasu, scallion, and bean sprout on top.
      Hiroshimayaki 8
    11. Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.
      Hiroshimayaki 9
    12. Pour 1 Tbsp batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390 °F (200 °C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340 °F (170 °C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, start heating up another frying pan.

      Hiroshimayaki 10
    13. Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp okonomi sauce and coat with the noodles.

      Hiroshimayaki 11
    14. Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the Okonomiyaki on top of the noodles.

      Hiroshimayaki 12
    15. Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as Okonomiyaki.

      Hiroshimayaki 13
    16. Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).

      Hiroshimayaki 14
    17. When the bottom of the egg is cooked, using the two spatulas, flip the Okonomiyaki for the last time.

      Hiroshimayaki 15
    18. Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.

      Hiroshimayaki 16
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Other Pancake Recipes on Just One Cookbook

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