Hiroshima Okonomiyaki

Method19 steps

1. 1

   Step 1: Heat a flat griddle or the first of two frying pans to about 170°C (338°F). Keep two wide spatulas ready for turning the layered pancake.

2. 2

   Step 2: Whisk all 40 g flour and 80 ml batter water together in a bowl until smooth and free of lumps.

   Uses 40 g flour · 80 ml water for the batter

3. 3

   Step 3: Brush one side of the griddle, or the first pan, with a thin film of oil. Pour about three-quarters of the batter from step 2 onto it and spread into a thin circle about 20 cm (8 inches) across. Keep the remaining batter in the bowl.

   Uses A thin film of oil for the pancake · About ¾ of the smooth batter

4. 4

   Step 4: Increase the cooking surface to about 200°C (392°F). Scatter the tablespoon of bonito flakes (1 tbsp) over the thin pancake from step 3, followed by the optional 5 g tororo konbu. If omitting the kelp, add the additional tablespoon bonito instead, making 2 tablespoons bonito in total.

   Uses thin pancake base · 1 tbsp bonito flakes · 5 g tororo konbu (shaved dried kelp), optional · 1 additional tbsp bonito flakes, only if omitting tororo konbu

5. 5

   Step 5: Pile all the shredded cabbage (120 g), then all the bean sprouts (80 g), on the seasoned pancake from step 4, keeping them inside its edge. The pile will stand roughly 8 cm (3 inches) high. Sprinkle the vegetable pinch of salt (1 pinch) over it.

   Uses seasoned pancake base · 120 g cabbage, shredded · 80 g bean sprouts · 1 pinch salt, for the cabbage and bean sprouts

6. 6

   Step 6: Press the vegetable pile from step 5 down gently to flatten its top. Scatter all the ready tenkasu (2 tbsp) and chopped scallions (1 tbsp) over it. Lay all the pork belly (50 g) slices across the top to cover the vegetables, then season the pork with its pinch of salt and pepper.

   Uses pancake and vegetable pile · 2 tbsp ready tenkasu (fried tempura batter bits) · 1 tbsp finely chopped scallions · 50 g thinly sliced pork belly · 1 pinch salt and pepper, for the pork

7. 7

   Step 7: Cook the layered pile from step 6 for about 5 minutes, until the edge of the thin pancake curls upward. Leave the pile in place until the base is firm enough to lift.

   Set the pancake base · 5 minUses pork-topped pancake pile

8. 8

   Step 8: Drizzle all the remaining batter from step 2 over the top of the pile from step 7 in thin lines to help hold the layers together.

   Uses pile with a firm pancake base · All remaining batter, about ¼ of the batch

9. 9

   Step 9: Slide one large spatula, or two wide spatulas, underneath the base from step 8. Lift and turn the whole pile quickly so the pork is underneath and the pancake is on top.

   Uses bound layered pancake pile

10. 10

    Step 10: Tuck any escaped vegetables back against the pile from step 9. Recenter the top pancake and shape the pile into a neat round, keeping the pork against the cooking surface.

    Uses turned pancake pile

11. 11

    Step 11: Cook the turned pile from step 10 for about 8–10 minutes, until the cabbage is soft and wilted and the thin pork is cooked through, reaching at least 63°C (145°F). Continue if needed. Begin step 12 after roughly 6 minutes of this cooking phase so the noodles finish alongside the pancake.

    Initial pork-side cooking · 9 minUses tidied pork-side-down pancake pile

12. 12

    Step 12: About 6 minutes into step 11, brush the unused griddle area or a second pan heated to about 200°C (392°F) with a little oil. Add all 100–120 g ready cooked yellow noodles and stir-fry for about 2 minutes, loosening the strands and heating them through. Add a little of the optional loosening water only if the noodles stick together. If the pancake needs longer, keep the noodles warm over gentler heat.

    Heat cooked noodles · 2 minUses A little oil for the noodles · 100–120 g yellow noodles, already cooked and drained · A little water, only if needed to loosen sticky noodles

13. 13

    Step 13: When the cabbage and pork from step 11 are fully cooked and the noodles from step 12 are ready, shape the noodles into a circle matching the pancake. Lift the whole layered pancake onto the noodles.

    Uses cooked pork-and-cabbage pancake · hot stir-fried cooked noodles

14. 14

    Step 14: Lower the griddle to about 170°C (338°F). Keep the layered pancake and noodles from step 13 on one side. Clean the freed cooking area and brush it thinly with oil for the egg; if using two pans, prepare a cleared, oiled pan in the same way.

    Uses pancake layered over cooked noodles · A thin film of oil for the egg

15. 15

    Step 15: Crack the egg (1) onto the newly oiled area from step 14. Break the yolk immediately and spread the egg into a thin circle about the same size as the pancake.

    Uses 1 egg

16. 16

    Step 16: While the thin egg from step 15 is still partly unset, lift the pancake and noodles from step 14 onto it, keeping the layers together.

    Uses warm pancake and noodle stack · thin partly set egg circle

17. 17

    Step 17: Cook the egg underneath the stack from step 16 for about 10–20 seconds as an initial check. Slide the spatula under the egg and turn the entire stack so the egg is on top. Continue cooking as needed until the egg is fully set.

    Initial egg-layer setting · 1 minUses pancake and noodles on the egg

18. 18

    Step 18: Spread enough ready okonomiyaki sauce over the egg-topped pancake from step 17 to coat it generously. Sprinkle with aonori to taste.

    Uses cooked egg-topped okonomiyaki · Ready purchased okonomiyaki sauce, enough to coat the top · Aonori, to taste for topping

19. 19

    Step 19: Move the finished okonomiyaki from step 18 off the active heat and let it rest for at least 3 minutes before cutting. Cut it into two equal portions with a suitable spatula and serve warm. Use utensils safe for the cooking surface; avoid metal knives or spatulas on a nonstick coating.

    Rest before cutting · 3 minUses finished sauced Hiroshima okonomiyaki