If you’re a fan of Japanese food, you’ve probably heard of okonomiyaki, the delicious savory pancake that’s a staple of Japanese street food. But did you know there’s a Hiroshima-style version? Lighter yet just as flavorful, this recipe will transport you straight to Japan without leaving your kitchen. Today, I’ll share everything you need to know to easily make it at home.
What Is Okonomiyaki?
Okonomiyaki is a savory Japanese pancake that literally translates to “grilled as you like.” This means you can customize it with your favorite ingredients, from meats and seafood to vegetarian options.
In Japan, it’s part of konamon cuisine, a cooking style focused on flour-based dishes like takoyaki and udon.
Two Styles of Okonomiyaki: Kansai and Hiroshima
When it comes to okonomiyaki, there are two main styles, each with its own unique preparation and flavor: Kansai and Hiroshima. Both are equally delicious, but their differences offer a completely distinct dining experience.
Kansai-Style Okonomiyaki
The Kansai style is the most popular and widely known, especially outside of Japan. In this version, ingredients like cabbage, bacon, or seafood are mixed directly into the batter before cooking. The result is a dense, savory pancake with a homogeneous mix of flavors. It’s the version you’ll most likely find at Japanese restaurants in Europe and the U.S.
Hiroshima-Style Okonomiyaki
Hiroshima-style okonomiyaki, on the other hand, takes a completely different approach. Here, the ingredients are layered rather than mixed, starting with a thin crepe-like base. On top, you’ll find generous layers of finely shredded cabbage, toppings like bacon or seafood, and even noodles, all topped with another layer of batter. This layered technique results in a lighter, visually stunning dish where each ingredient retains its unique texture and flavor.
If you ever visit Hiroshima, a trip to Okonomimura is a must. This multi-story food haven in the heart of the city is entirely dedicated to okonomiyaki, with over 20 specialized restaurants, each offering its own take on this iconic dish. Watching the chefs expertly prepare each layer right in front of you is a spectacle in itself, showcasing the precision and artistry that make this dish so special.
Hiroshima-style okonomiyaki might be less known in the West, but those who try it often fall in love with its perfect balance of textures and flavors. The cabbage adds a light crunch, the noodles provide heartiness, and the final topping of okonomiyaki sauce, Kewpie mayo, and aonori delivers an irresistible umami punch. It’s more than just a meal—it’s an experience that blends tradition, creativity, and authenticity.
Ingredients for the perfect Okonomiyaki
The secret to great okonomiyaki lies in the freshness and quality of the ingredients. Here are the essentials:
- Cabbage: Finely shredded, it’s the base of the dish, providing freshness and crunch.
- Eggs: One per pancake, an essential part of the recipe.
- Bacon: A classic topping, though you can substitute it with shrimp, squid, or even noodles.
- Beni shōga: Pickled ginger that adds a tangy, slightly spicy kick to enhance the flavor.
- Spring Onions: For a fresh, mild onion flavor.
- Okonomiyaki Sauce and Kewpie Mayo: These iconic sauces give okonomiyaki its signature flavor.
- Aonori and Katsuobushi (optional): Dried seaweed powder and bonito flakes for authentic flavor and presentation.
What to serve with Okonomiyaki
While okonomiyaki is delicious on its own, pairing it with other Japanese classics elevates the meal:
- Steamed White Rice: A simple side to balance the bold flavors of okonomiyaki.
- Seaweed Salad: A fresh and light accompaniment.
- Miso Soup: Adds a traditional touch to your meal.
- Edamame: Perfect for snacking alongside your main dish.
- Takoyaki: Great for a party—share some takoyaki and okonomiyaki as appetizers.
Tips for making Okonomiyaki at home
- Use a Non-Stick Pan: This makes flipping easier and prevents sticking.
- Finely Chop Ingredients: Ensures even cooking for the cabbage and toppings.
- Control the Heat: Cook on medium heat to ensure the batter cooks through without burning.
Ready to Try It?
Making Hiroshima-style okonomiyaki at home is easier than you might think, and the result is a dish packed with flavor, tradition, and versatility. Whether you stick with classic toppings or experiment with your own favorites, this dish will transport you straight to Japan.
So, are you ready to give it a try?
Hiroshima style okonomiyaki recipe
Ingredients
- 1 cup flour
- 3/4 cup dashi, vegetarian dashi can be used
- 1/4 cup mirin
- 1/3 of a cabbage, finely sliced
- 2 eggs, one per okonomiyaki
- 4 slices bacon, can be replaced with prawns, cuttlefish, noodles, etc.
- 1 tbsp beni shōga
- 2 spring onions
- okonomiyaki sauce
- kewpie mayonnaise
- aonori, optional
- katsuobushi, optional
INSTRUCCIONES
- Finely chop 1/3 of a cabbage, 2 spring onions, and 1 tbsp beni shōga.
- Add the 3/4 cup dashi, 1/4 cup mirin and 1 cup flour to a bowl and beat until there are no lumps.
- Heat a frying pan over medium heat with a little oil. Add a little of the batter to create a thin crepe. Top with cabbage, spring onion and beni shōga.
- Make a small slit in the center and add an egg. On top of the egg, add (if desired) the bacon.
- Optionally: Take a little dough and dilute it with the dashi broth. Mix it well and add it on top and around the edges of the okonomiyaki to give it more stability and make it easier for us to turn it.
- After about 5 minutes, when the crepe has browned, turn it over and let it cook for another 5 minutes.
- Transfer it to a plate and add the okonomiyaki sauce, kewpie mayonnaise, aonori and katsuobushi.
