Hiroshima Style Okonomiyaki
A layered savory pancake featuring yakisoba noodles, fried eggs, and plenty of cabbage.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 100 grams All-purpose flour
- 150 ml Dashi stock
- 400 grams Green cabbage, thinly shredded
- 6 strips Pork belly slices
- 2 packs Yakisoba noodles
- 2 large Eggs
- 2 tablespoons Tenkasu (tempura scraps)
- 1/2 cup Okonomiyaki sauce
- 1 teaspoon Aonori (dried seaweed powder)(optional)
- 5 grams Katsuobushi (bonito flakes)
- 100 grams Bean sprouts
Instructions
- 1
Whisk flour and dashi together to create a thin batter; let it rest for 15 minutes.
- 2
On a hot greased griddle, pour a small ladle of batter and spread it into a thin 8-inch circle.
- 3
Pile a large handful of cabbage, bean sprouts, and tenkasu on top of the batter, then top with pork belly slices.
- 4
Drizzle a little batter over the pork and carefully flip the entire stack over so the pork is on the bottom.
- 5
While the vegetables steam under the pancake, stir-fry the yakisoba noodles on the side with a little sauce.
- 6
Slide the pancake stack onto the noodles, then crack an egg on the griddle and break the yolk to the size of the pancake.
- 7
Place the pancake/noodle stack onto the fried egg and cook until the egg is set.
- 8
Flip the whole assembly right-side up, brush generously with okonomiyaki sauce, and garnish with aonori and bonito flakes.
Nutrition per Serving
580
Calories
24g
Protein
65g
Carbs
26g
Fat
6g
Fiber
12g
Sugar
1450mg
Sodium
Ratings & Reviews
No ratings yet
