Hiroshima style okonomiyaki recipe

Discover how to make Hiroshima-style okonomiyaki, a savory Japanese pancake layered with finely shredded cabbage and your favorite toppings, all finished with okonomiyaki sauce and Kewpie mayonnaise. This easy, customizable dish brings the authentic flavors of Japanese street food right to your kitchen! Perfect for seafood, meat, or vegetarian variations.

Cocina Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings Large

Calories 370kcal

Author Sal+Pimienta

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

Instructions

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.

Nutrition