Hiroshima Okonomiyaki 広島風お好み焼き

Method17 steps · about 1 hr 20 min

1. 1

   Step 1: Pour the water (100 ml) into a medium sized bowl and add dashi powder (1/2 tsp) and a drop of oil.

   Uses 100 ml water · 1/2 tsp dashi powder · 1 drop vegetable oil

2. 2

   Step 2: Combine them all using a whisk.

   Uses Dashi water with one drop oil

3. 3

   Step 3: Add flour (70 g) and mix until just combined. * 3

   Uses Whisked batter liquid · 70 g plain flour

   
4. 4

   Step 4: Cover the bowl with a cling wrap and refrigerate for an hour.

   Batter rest · 60 minUses Combined thin batter

   
5. 5

   Step 5: Set the hotplate temperature 160-170°C ( 320-338°F) and put 1tbs of the olive oil.

   Uses 1 tbsp olive oil for the first pancake

6. 6

   Step 6: When the oil heated, pour I ladle of okonomiyaki batter and spread it out from the centre using the bottom of the ladle by circling motion.

   Uses Oiled heated hotplate · First pancake base, reserving a little of its batter for the binding drizzle

7. 7

   Step 7: Quickly top with fish bonito flake and cabbage (75 g) before the batter get cooked.

   Uses First thin pancake base · Half the handful of bonito flakes · 75 g shredded cabbage

   
8. 8

   Step 8: Keep adding tempura crisps (1 tbsp), chopped scallions (7.5 g), and bean sprouts (25 g). *4

   Uses Bonito and cabbage layer · 1 tbsp tempura crisps · 7.5 g chopped scallions · 25 g bean sprouts

9. 9

   Step 9: Drizzle a little of the first pancake’s reserved batter over the sprouts to bind the layers, then top with half the thinly sliced pork. The source does not specify a pork weight; use enough to cover the top.

   Uses Layered first pancake · Reserved first-pancake binding batter · Half the source pork topping

10. 10

    Step 10: Using two large pancake flippers, flipp them all together towards yourself.

    Uses Pork-topped first pancake

    
11. 11

    Step 11: While the pork side browns and the vegetables steam inside, place half the yakisoba noodle package beside the pancake. If that noodle product needs loosening, first pour hot water over it and drain, as in source note 2. Fry until heated through.

    Uses Turned first pancake cooking pork-side down · Half the noodle package · Hot water for loosening the first noodle portion if needed

12. 12

    Step 12: Try to shape the noodle like same size circle.

    Uses First pancake and heated first noodle portion

13. 13

    Step 13: When the pork and noodle cooked, place the Okonomiyaki on top of the noodle carefully by using two pancake flippers.

    Uses Cooked first pork-and-vegetable stack and noodle circle

14. 14

    Step 14: While the noodle is browend by the weight of the Okonomiyaki, crack a egg next to it.

    Uses First stack on noodles · First egg

15. 15

    Step 15: Using a pancake flippers corner, break the egg and shape it same sized circle of the okonomiyaki.

    Uses First egg beside noodle-topped stack

16. 16

    Step 16: Before the spread egg has completely set, carefully lift the pancake and noodles together onto the egg using both flippers. Cook until the egg is set and the pork is cooked through.

    Uses Spread first egg and noodle-topped stack

    
17. 17

    Step 17: Finish the first pancake with 1 tablespoon okonomiyaki sauce, mayonnaise and half the seaweed flakes. Repeat steps 5–16 with the remaining tablespoon olive oil, remaining batter and halves of all fillings, noodles and the second egg to make the second pancake. Finish it with the remaining tablespoon sauce, mayonnaise and seaweed flakes, then serve both.

    Uses First egg-backed okonomiyaki · 2 tbsp Okonomiyaki sacue · Mayonnaise, to drizzle over the finished pancakes · 1 tbs seaweed flake · Remaining 1 tbsp olive oil for the second pancake · Remaining batter for the second pancake · Remaining half handful bonito flakes · Remaining 75 g cabbage