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Hiroshima-style Okonomiyaki

  • 4servings

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Source: japanesefood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E, P
MineralsZinc, Copper, Natrium, Iodine, Fluorine, Manganese, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all purpose flour

  2. 3/4 cup dashi soup or water

  3. 4 eggs

  4. 2 cups finely chopped cabbage

  5. 2 cups bean sprouts, washed

  6. 12 pieces thinly sliced pork

  7. 4 packages pre-steamed chuka noodles

  8. yakisoba sauce or salt for seasoning yakisoba

  9. For toppings:

  10. okonomiyaki sauce or Worcestershire sauce

  11. mayonnaise

  12. chopped green onion

  13. aonori (dried seaweed powder)

Instructions Jump to Ingredients ↑

  1. Mix flour and dashi soup stock to make batter. Heat and oil a large skillet or iron plate. Spread a scoop of the batter into a thin round over the pan. Place a handful of cabbage and bean sprouts on top of the batter. Place a couple slices of pork on top of the vegetables. Pour some batter over the ingredients. Flip the okonomiyaki over with spatulas. Cook it on low heat until meats and vegetables are cooked. Meanwhile, fry yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly. Fry an egg on the side and break the egg yolk with spatula. Replace the okonomiyaki on top of the fried egg and again press on the top firmly. Serve the okonomiyaki on a plate with the egg side up. Repeat this process to make more okonomiyaki.

  2. Spread okonomiyaki sauce or Worcestershire sauce and mayonnaise on the okonomiyaki. Sprinkle chopped green onion and ao-nori on top.

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