Hiroshima-Style Okonomiyaki

Hiroshima-Style Okonomiyaki is a savory Japanese pancake made with thin layers of batter, cabbage, pork, and noodles, all stacked and grilled to perfection.

Kansai-Style Okonomiyaki (often called Osaka-style), its sister dish, mixes all the ingredients (cabbage, batter, and proteins) together before grilling, resulting in a thick, pancake-like dish.

Even though I grew up in Japan, I somehow didn’t try Hiroshima-Style Okonomiyaki until I was about 18 years old. We just always had the Kansai version at home! Perhaps because that’s where my grandparents are from. But when I visited Hiroshima for the first time, I finally tried it. I was in for a lovely surprise, because I became obsessed. And personally, I prefer the Hiroshima version (although both are delicious).

Instead of mixing everything together into a batter, Hiroshima Okonomiyaki is carefully layered. Starting with a thin crepe, followed by a mountain of cabbage, crunchy bean sprouts, savory pork belly, and a layer of yakisoba noodles. It’s all topped with a fried egg and a generous drizzle of sweet-savory okonomiyaki sauce.

On my most recent trip to Japan, I took a cooking class in Hiroshima where we learned to make this dish. What stood out to me the most was how personalized everyone’s okonomiyaki turned out. Some added cheese, others tossed in kimchi or seafood, and one person even added mochi!

That’s the spirit of okonomiyaki! The name literally translates to “grill what you like.” It’s a fun and creative dish, perfect for customizing to your tastes. Whether you’re using classic ingredients or putting your own spin on it, Hiroshima-Style Okonomiyaki is interactive, satisfying, and packed with flavor in every bite.

Making it at home always takes me back to that little okonomiyaki shop in Hiroshima I went to the first time I tried it. It reminds me of how food can be such a powerful way to connect with memories and places. Hope you guys love this one!

Ingredients For This Dish:

• Crepe (flour + water): Forms the thin, crisp base of the dish. Unlike the mixed batter style of Kansai Okonomiyaki, this version is all about layering.
• Cabbage: A mountain of finely chopped cabbage adds sweetness, volume, and a soft, tender texture once it cooks down.
• Bean sprouts: Provide crunch and a fresh contrast to the richness of the other ingredients.
• Green onions: Add a mild sharpness and a pop of color and flavor to balance the savory layers.
• Tenkasu (tempura bits): These crispy bits create pockets of crunch and subtle umami richness throughout the dish.
• Pork Belly: Thinly sliced and layered on top of the cabbage, the pork adds depth and fat that crisps beautifully on the griddle.
• Yakisoba Noodles: Stir-fried separately and layered in, this extra carb layer makes Hiroshima Okonomiyaki especially hearty and satisfying.
• Egg: Fried and added to the very top layer, it adds richness and helps unify the entire stack.
• Okonomiyaki Sauce: A tangy, sweet-savory glaze that ties all the layers together. Don’t skip this!
• Optional toppings (kewpie mayo, bonito flakes, aonori, etc.): Customize it to your liking, just as the name okonomi (“as you like”) suggests.

What is Okonomiyaki Sauce?

Okonomiyaki sauce is a thick, sweet-savory condiment that’s essential to finishing off any okonomiyaki. Many people compare it to a sweeter, richer version of Worcestershire sauce, with deep umami flavor and a glossy finish.

Cooks typically make the sauce by blending soy sauce, ketchup or tomato paste, oyster sauce, and sugar to create a balanced mix of tanginess, saltiness, and sweetness. They then generously brush it over the top of the cooked okonomiyaki, sometimes layering it with mayo for extra creaminess.

The combination of the sauce with the warm layers of the dish makes each bite incredibly flavorful and comforting. My recipe includes how to make your own okonomiyaki sauce at home, but if you want to buy store-bought, that works great too!

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