hiroshima okonomiyaki
A savory layered Japanese pancake including shredded cabbage, flour, eggs, your choice of protein, and topped with a variety of condiments.
Servings: 4
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Ingredients
pancake batter (6 pancakes);
- ⅔ cup water
- 1 cup all purpose flour
- ½ tsp dashi powder
- 1 tsp mirin
veggies and meat;
- 1-3 scallions
- 1 large carrot
- ½ head cabbage
- 1 cup bean sprouts (optional)
- oil for frying
- 1½ cups tenkasu (or substitute panko breadcrumbs)
- pork belly sliced thin (or 12 slices substitute bacon)
noodles (per serving);
- 32 oz yakisoba noodles (1 8oz package per pancake)
- 5⅓ Tbsp okonomiyaki sauce (1⅓ Tbsp per pancake)
- 2 Tbsp toasted sesame oil (½ Tbsp per pancake)
- 4 large eggs (1 egg per pancake)
toppings;
- kewpie mayonnaise
- okonomiyaki sauce
- bonito flakes
Instructions
prepare ingredients;
- Make the batter and refrigerate for 1 hour up to overnight. In a medium bowl, combine ⅔ cup water, 1 cup flour, ½ tsp dashi powder, and 1 tsp mirin. Whisk together until a batter forms. Chill for at least 1 hour.
- Chop and prep ingredients. You can do this at the same time as preparing the batter, or just before cooking, but no more than 1 day ahead. If doing it early, store in airtight containers in the refrigerator. Slice the scallions, whites and greens and set aside. Jullienne or matchbox the carrots, or alternatively use a peeler to shred and set aside. Thinly slice the cabbage and set aside.
okonomiyaki;
- Make the crepe. Heat a griddle over medium heat. Add 2 tsp of oil to the pan. When heated, pour about ¼ cup of batter onto the skillet and spread it out thinly to about 8-9" to form a thin crepe. The easiest way to do this is with a ladle, then use the bottom of the ladle in a circular motion to spread the batter thinly. Note that you'll want to use a pan large enough to cook the noodles beside it, or also heat another pan.
- Add the vegetables and meat. While batter is still wet, pile on the cabbage. Follow sprinkling on the tenkasu or panko crumbs, scallion, and beansprouts. Add 3 slices of thinly sliced pork belly over the top.
- Drizzle and flip. Drizzle 1 Tbsp of batter over the top to act as glue. Using two spatulas, quickly flip the pancake over
yakisoba noodles;
- Stirfry the noodles. Add the noodles to the same pan if room, or to a second pan. Add a dash of toasted sesame oil, and a squirt of okonomiyaki sauce and stir fry the noodles. Shape into a cake approximately the same size as the okonomiyaki.
- Combine noodles and okonomiyaki. Transfer the cabbage okonomiyaki on top of the noodles.
- Scramble the egg. Heat another splash of oil in the pan, and crack an egg in the pan. Using chopsticks, scramble the egg slightly and spread to the same size as the pancake.
- Cook the egg and flip. While still runny and uncooked, place the okonomiyaki on top of the egg. Once the egg is cooked fully, flip the pancake one more time.
- Transfer to a plate. Turn the okonomiyaki out onto a plate, egg side up. If possible, it can be easiest to hold a plate up to the pan and then flip it over rather than using spatulas to transfer.
- Add toppings. Top with toppings as desired. Give a healthy coating of okonomiyaki sauce, mayonnaise and bonito flakes.
- Repeat. Repeat okonomiyaki and yakisoba instructions for remaining 3 pancakes.
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