Hiroshima-style okonomiyaki
In Hiroshima, okonomiyaki isn’t mixed: it’s built in layers, with a thin crêpe, lots of cabbage, pork belly, noodles and egg, all crowned with sauce. It’s the city’s pride.
Ingredients
- 100 g flour
- 150 ml water or dashi
- 1/4 cabbage, very finely shredded
- 6 slices of pork belly
- 200 g cooked yakisoba noodles
- 2 eggs
- Bean sprouts
- Okonomiyaki sauce, Japanese mayonnaise, aonori and bonito flakes
How to make it at home
- Mix the flour with the water and make a thin crêpe of about 20 cm on the griddle.
- Pile cabbage, bean sprouts and the pork belly slices on top. Drizzle with a little batter.
- Flip it with two spatulas and let the cabbage steam for about 8 minutes.
- Next to it, stir-fry the noodles with a little sauce and put the okonomiyaki on top. Next to it, crack an egg, spread it out and put everything on top.
- Flip it so the egg is on top and cover with sauce, mayonnaise, aonori and bonito.
The trick: Don’t press the cabbage down: it has to steam inside the stack.