Hiroshima Okonomiyaki 広島風お好み焼き

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  • Japanese savory pancake topped with cabbage, green onion, bean sprout, noodles, and sliced pork belly, this Hiroshima Okonomiyaki is an absolute treat you can tackle at home. Watch the video tutorial for step-by-step instructions!

    Hiroshimayaki, Hiroshima Style Okonomiyaki on a black plate and glass of drink on a wooden table.

    Have you tried okonomiyaki before? It’s a Japanese savory pancake that contains a variety of ingredients. “Okonomi” in Japanese means “as you like”, so it’s a savory pancake that contains whatever ingredients you want. Hiroshima Okonomiyaki (広島風お好み焼き) or Hiroshimayaki is a type of Okonomiyaki (お好み焼き) from Hiroshima, Japan.

    Watch How to Make Hiroshima Okonomiyaki 広島風お好み焼きの作り方

    Delicious and easy Japanese crepe topped with cabbage, green onion, bean sprout, noodles, and sliced pork belly from Hiroshima Japan.

    Osaka Style Okonomiyaki (picture below; recipe here) includes batter, which is made of flour and water or dashi, shredded cabbage, egg, and green onion along with protein of your choice, such as pork belly slices or seafood.

    Okonomiyaki on a white plate and topping in a little dishes.

    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.

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

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

    The best part of both Hiroshima and Osaka style okonomiyaki for me is the Okonomi Sauce (お好みソース). Originally, Worcestershire sauce was used but throughout the years the flavor has evolved to current flavor. It has sweet and sour flavor that’s slightly different from Tonkatsu Sauce and it’s so delicious!

    Hiroshimayaki, Hiroshima Style Okonomiyaki on a black plate with red pickled ginger.

    By the way, when you are in Hiroshima and order “okonomiyaki”, this layered okonomiyaki with noodles and fried egg come to the table instead of Osaka style okonomiyaki. Hiroshima style okonomiyaki has been around since 1950s. At that time, the country was quite poor and people only used a little bit of flour and vegetable to make Hiroshima okonomiyaki. The current Hiroshima Okonomiyaki with meat, egg, and noodles is a version that has evolved throughout the years. Now there are over 2,000 okonomiyaki specialized restaurants within Hiroshima area.

    I’ve made a video tutorial on how to make Hiroshima Okonomiyaki! It’ll help you visually what the whole process looks like and it’s very easy to make (Flipping requires some practice…). Itadakimasu!

    Hiroshimayaki on a black plate and a glass of drink on a wooden table.

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    4 from 15 votes
    Hiroshimayaki (Hiroshima Style Okonomiyaki) | Easy Japanese Recipes at JustOneCookbook.com
    Hiroshima Okonomiyaki
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    1 hr 30 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    Toppings
    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 hiroshimayaki 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 a Japanese electric hot plate) to 340°F (170°C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move in 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 the 8-9 inches.
      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 hiroshimayaki to the side. If you are using a frying pan instead of 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 hiroshimayaki 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 hiroshimayaki.
      Hiroshimayaki 13
    16. Before the egg is completely cooked, place the hiroshimayaki on top of the egg (see the video).
      Hiroshimayaki 14
    17. When bottom of the egg is cooked, using the two spatulas, flip the hiroshimayaki for the last time.
      Hiroshimayaki 15
    18. Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.
      Hiroshimayaki 16
    Recipe Notes

    All-purpose flour: Usually cake flour is used for hiroshimayaki, but I used all-purpose flour since it’s more readily available.

     

    Tororo kombu: Buy online, click here.

     

    Okonomiyaki sauce: Homemade recipe, click here.

    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.

     

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