Okonomiyaki (Savory Japanese Pancake) Hiroshima style
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!
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
Batter (4-8 servings)
Okonomiyaki (one serving)
Instructions
Batter
  1. Mix the first 3 ingredients of the batter together. Once combined add flour and whisk until there are no more clumps visible. Refrigerate at least 1 hour.
Okonomiyaki
  1. Meanwhile prepare the rest of the ingredients, cut the cabbage, green onion and measure out other ingredients.
  2. Heat a large cast iron or large pan on medium heat. Spray with oil and spread a thin layer of the batter (1/4in thick and roughly 6in wide) and allow to cook for 20 seconds.
  3. Add on the moyashi, cabbage, tenkasu and green onion. Top with meat and another generous serving of batter. (This batter will help the ingredients stick together when you flip)
  4. Once the bottom layer appears to begin to turn a light brown (the color of a fox), flip and cook the other side.
  5. Push the vegetables to the side, and make space for the yakisoba noodles.
  6. Add a little oil to the pan and drop the noodles next to the vegetable/crepe.
  7. Season noodles with pepper, katsuobushi flakes, and a little okonomiyaki sauce.
  8. By this point the meat should have cooked through (check by peeking under if unsure).
  9. Transfer the okonomiyaki vegetables, on top of the noodles.
  10. Push this to the side, and add a little oil.
  11. Crack an egg and the yolk, allow to cook for 30 seconds and then place the okonomiyaki on top.
  12. Garnish with aonori, sesame seeds, okonomiyaki sauce, mayonnaise, and shichimi.