Description
Hiroshima Okonomiyaki is a savory layered Japanese pancake made with a thin crepe, cabbage, bean sprouts, pork belly, yakisoba noodles, and a fried egg, all stacked and topped with a sweet-savory sauce.
Ingredients
Units
Scale
Crepe Batter:
- 1/3 cup flour
- 1/2 cup water
Yakisoba Noodles:
- 2 servings yakisoba noodles
- 2 tsp oil
- 1 clove garlic, minced
- 2 tbsp okonomiyaki sauce
- 1/2 cup green onions
Toppings & Fillings:
- 1/2 head of cabbage, thinly sliced
- 1/4 cup tenkasu (tempura flakes); optional
- 3 cups bean sprouts
- 6 slices thinly sliced pork belly (substitute bacon)
- 2 eggs
Optional Toppings:
- Okonomiyaki sauce
- Kewpie mayonnaise
- Aonori
- Katsuobushi
- Green onions, thinly sliced
Homemade Okonomiyaki Sauce:
Feel free to buy store-bought, but if you want to make your own at home, simply combine these ingredients.
- 1/2 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoon oyster sauce
- 1 tablespoon brown sugar (substitute honey)
Instructions
- Make the crepe batter by whisking the flour and water in a small bowl until smooth.
- Heat a griddle (or pan) over medium-high heat. Ladle 1/4 cup of the batter onto the surface and use the bottom of the ladle to spread it into a thin circle, about 9 inches wide.
- Immediately add a large handful of sliced cabbage on top of the crepe. Sprinkle with 2 tablespoons of tenkasu, if using.
- Pile on 1 1/2 cups of bean sprouts and top with 3 slices of pork belly in a row, side by side.
- Ladle about 1 tablespoon of the crepe batter directly on top of the pork belly slices. This will act as a glue to keep everything sealed. Using two spatulas, carefully flip the entire stack to cook the pork side.
- While the cabbage mixture is cooking, on another part of the griddle (or in a separate pan), add oil and the yakisoba noodles. Let them warm up before gently separating to avoid breaking.
- Add minced garlic and okonomiyaki sauce, stirring to combine. Top with 1/4 cup of green onions.
- Form into a round shape and (again, using two spatulas) place the flipped crepe stack directly on top of the noodles.
- In a clean spot on the griddle, over medium-high heat, crack one egg and scramble slightly to spread into a 9-inch circle.
- Using two spatulas, place the entire noodle and crepe stack on top of the egg and let it set for a few seconds. Flip the entire okonomiyaki one last time, egg side up.
- Transfer to a plate, drizzle with extra okonomiyaki sauce, and top with green onions. Serve hot. Repeat all instructions for the second serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2