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Hiroshima okonomiyaki
Layered cabbage and noodle pancake
広島風お好み焼き: layered crêpe, cabbage, fried noodles and egg, griddled into a crisp tower
JapaneseHiroshima okonomiyaki (広島風お好み焼き) is built in layers rather than mixed: a thin crêpe, a tall heap of cabbage and bean sprouts, a layer of fried noodles and a fried egg, all pressed together on the griddle. It's the city's signature dish, and Hiroshima has hundreds of small okonomiyaki counters. Pork belly is the usual layer; this vegetarian version leaves it out and adds mushrooms. Take your time with the layering; it's worth it. Chef's tip: shred the cabbage as finely as you can and pile it high; it looks far too much, but it steams down by half under the crêpe, and that sweet, soft cabbage is the heart of the Hiroshima style.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the crêpes
- 1 ¾ oz plain flour
- ½ cup water
- 1 pinch salt
For the layers
- 2 tbsp vegetable oil
- 10 ½ oz white cabbagevery finely shredded
- 3 ½ oz bean sprouts
- 2 ⅞ oz mushroomsthinly sliced
- 2 tbsp tempura crumbs (tenkasu) (optional)
- 10 ½ oz cooked yakisoba or ramen noodles
- 2 eggs
- 1 pinch salt
- 1 pinch black pepper
For the sauce
- 2 tbsp tomato ketchup
- 1 tsp soy sauce
- 1 tsp sugar
To serve
- 2 spring onionsfinely sliced
- 1 tbsp Japanese mayonnaise (optional)
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Method
0/9 doneStep 1: Mix 2 tbsp tomato ketchup, 2 tbsp vegetarian Worcestershire sauce, 1 tsp soy sauce and 1 tsp sugar for the sauce.
Step 2: Whisk 1 ¾ oz plain flour, ½ cup water and 1 pinch salt to a thin, smooth batter.
Step 3: Heat a little of 2 tbsp vegetable oil in a 24 cm non-stick frying pan over a medium heat. Pour in half the batter and swirl it into a thin crêpe, about 20 cm across.
1 minStep 4: While the top is still wet, pile on half the 10 ½ oz white cabbage in a tall mound, then half the 3 ½ oz bean sprouts, 2 ⅞ oz mushrooms and 2 tbsp tempura crumbs (tenkasu). Season with 1 pinch salt and 1 pinch black pepper and drizzle a teaspoon of batter over the top to help it hold.
1 minStep 5: Cook for 3 minutes, then flip the whole stack carefully with two wide spatulas so the crêpe is on top. Press down lightly and cook for 6–7 minutes, until the cabbage has steamed and shrunk by half.
10 minStep 6: Meanwhile, fry half the 10 ½ oz cooked yakisoba or ramen noodles in a second pan with a little oil and a tablespoon of the sauce for 2 minutes, then shape them into a round the same size as the pancake.
2 minStep 7: Slide the cabbage stack onto the noodles, crêpe side up, and press together. Cook for 2 minutes until the noodles crisp underneath.
2 minStep 8: Crack one of the 2 eggs into the first pan, break the yolk and spread it into a round. Slide the whole stack on top of the egg, cook for 1 minute until set, then flip onto a plate so the egg is on top.
2 minStep 9: Brush with sauce, scatter with 2 spring onions and 1 tsp aonori (green seaweed flakes) and drizzle with 1 tbsp Japanese mayonnaise. Repeat for the second pancake and serve hot.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 22 g
- Carbs
- 90 g
- Fat
- 21 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hiroshima okonomiyaki take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
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