Okonomiyaki, the revered king of Japanese street food is a large, thick savoury pancake stuffed with cabbage, bean sprouts and meat or seafood. Topped with with swathes of okonomiyaki brown sauce, Japanese mayonnaise and seaweed just thinking about this beast of Kansai cuisine gets our mouths watering and did you know there’s more than one version to try?
Hiroshima Okonomiyaki is a little different to its Osakan cousin, instead of mixing the batter with the cabbage and beansprouts, each ingredient is expertly stacked on top of each other before being covered with a layer of yakisoba noodles, egg, tasty sauces and toppings! Sound delicious? Then try out our authentic Hiroshima Okonomiyaki recipe below!
• 100g Okonomiyaki Flour
• 120ml Water
• 3 Eggs
• 150g Cabbage
• 60g Bean Sprouts
• 6 rashes Bacon
• 2 servings Fresh Yakisoba Noodles
• Okonomiyaki Sauce
• QP Mayonnaise
• 2 Spring Onions
• A sprinkle Aonori Powdered Seaweed
• A handful Katsuobushi Dried Bonito Flakes
• 1 tsp Pickled Ginger
Suggested drink: Ramune Soda
Here at Japan Centre we recommend our Let’s Cook! Okonomiyaki Kit for everything in one!
How to prepare
Begin by chopping your green onion and cabbage. Try to chop your cabbage as finely as possible.
Grab a bowl and mix the okonomiyaki flour with the water and 1 egg until you have a smooth batter with no lumps.
Now the fun part, take a frying pan or hot plate and grease with a splash of vegetable oil and place on a medium heat. Make sure the pan is evenly heated before the next step or the okonomiyaki will have trouble taking shape.
Add just under half the batter to the pan in a nice even circle, remember not to make the circle too wide or it won’t be able to keep its shape. Next, add half the cabbage and half the bean sprouts on top of the batter, before adding a layer of 3 rashes of bacon.
Pour 1 tbsp of the batter on the top of the mix to hold everything together and let the okonomiyaki cook for about 7 to 10 minutes before flipping it over with a spatula to cook on the other side.
Whilst the other side of the okonomiyaki is cooking for 7 to 10 minutes, grab another pan and cook 1 serving of yakisoba with a bit of vegetable oil and the sauce provided in the packet.
Once the yakisoba are cooked, with a spatula move the okonomiyaki on top of the noodles. Crack an egg in a bowl and break the yolk before pouring in the first pan to the side of the okonomiyaki.
Place the okonomiyaki (with the noodles underneath) over the egg and leave to cook for 1 to 2 minutes. Once done, flip the completed okonomiyaki over onto a plate and smother in a criss-cross pattern with okonomiyaki sauce and mayonnaise. The final touch is to sprinkle the spring onion, aonori seaweed, katsuobushi and pickled ginger on the top. Repeat the whole process again for the second okonomiyaki and you’re done! For that true Japanese matsuri street festival feeling eat with an ice cold ramune soda.
Tips and information
• You can try cooking both okonomiyaki at once but if you’re a beginner we recommend you do one at a time for simplicity.
• For additional flavour try our okonomiyaki seasoning. Simply add 1 sachet per 200g of okonomiyaki flour.