This Hiroshima style okonomiyaki is special to me because it reminds me of one of my trips to Japan. For this variation, we’re using yakisoba noodles and adding in a sunny side up egg. It’s best served hot off the stove and topped with Kewpie Mayonnaise, Okonomiyaki sauce and of course – aonori, katsuobushi, and shichimi pepper. Yes, all of those!
Hiroshima Style Okonomiyaki (お好み焼き広島風)
This Hiroshima style okonomiyaki is my favorite.
I said it.
I like this more than Osaka the other most popular okonomiyaki. In Japan, there’s a rivalry between Hiroshima and Osaka, on who has better okonomiyaki.
Similar to the rivalry of New York pizza versus Chicago style pizza. which do you like more?
Hiroshima style okonomiyaki is put together differently and also has different ingredients.
What I like about Hiroshima style okonomiyaki are all the delicious layers of flavor.
Even better is that the batter is not as thick and it includes noodles.
I remember the first time I had it.
It was many years ago on a return to Hiroshima.
There are tons of restaurants near the Hiroshima station that serve it.
And that’s where we went. I found a place on Tabelog, the Japanese equivalent of Yelp.
It was soo good.
From that day on okonomiyaki was never the same.
Noodles in okonomiyaki!?
The noodles make it so much heavier and that much tastier!
I had no idea noodles could be put into it until I saw and ate it for the first time.
Funny how much of a bubble you can live in, sometimes. Isn’t it?
Since then, I’ve learned that for me yakisoba > udon.
What about you? What’s yours?
Aside from the noodles, my other favorite part is the layering.
Layering the Okonomiyaki
Like I said before, I love the layers of Hiroshima style okonomiyaki.
If you’ve followed me for a while, you know I really like complex foods.
And this is right up there, with a lot going on.
How many ingredients are we working with here? Over 10+ by the time it’s plated!
That is a lot of flavor!
For the fillings, I like to stick with the traditional cabbage, green onion, and moyashi (bean sprouts).
For the meat, I actually like beef more than pork. Mostly since the beef is generally less fatty.
And once we have the meat cooked through, the noodles loose and hot, we take this delicious mess of food and add a semicooked sunny side up egg.
Yes. You must add that half cooked egg.
And then to enjoy this okonomiyaki in all it’s glory, be generous in your application of Kewpie mayonnaise, okonomiyaki sauce, katsuonushi, aonori, and shichimi pepper.
Just how I like it.
Oh and yes, you will get a food coma. Even if you drink strong tea and coffee.
So get ready~!
Do not substitute okonomiyaki mix for the flour below.
If you can’t find hakurikiko, you can buy it online at Amazon.
It’s not the same as American all-purpose flour and it’s not cake flour either.
It’s Japanese flour and if you want that texture, consistency and flavor I recommend using hakurikiko.
You can use hakurikiko for other baked goods like cakes or breads so it definitely won’t go unused.
If you don’t want to make the batter from scratch, just buy a mix!
Okonomiyaki is popular enough that you can find them online also!
All you need to add is just the egg and water.
The secret to getting the right texture is to let it rest in the refrigerator for at least an hour. (so the gluten can relax, just like crepes!)
For the my recipe below, we make the batter from scratch, that way there aren’t any of the unnecessary additives and preservatives.
Just egg, flour, water and a little mirin for flavor/umami!
Other recipes may call for potato, baking powder and baking soda, but the texture is a little heavier and dense, as compared to this one which is light and crispy! Just imagine: crepe not pancake.
Are you ready to make okonomiyaki?!
Live replay –
Next week will be my 8th week going live! I’ll star at 5 PST, see you then!