Okonomiyaki are a delicious, savory pancake from Japan. They’re sometimes called “Japanese pizza” because they’re usually made with a batter willed with veggies, then topped with a sweet sauce, bonito flakes, mayo, and more. Hiroshima-style okonomiyaki are a little different, made in layers with a thin crepe, cabbage and bean sprouts, pork belly (we used bacon), stir-fried noodles, and fried egg. It’s a tasty, filling dish, combining savory and sweet flavors with fresh veggies and ramen noodles. They look complicated, and parts of the recipe might seem intimidating (mainly flipping), but as long as you stay calm and follow the steps carefully, they’re easy and fun.
On the Ingredients
- Bonito flakes, or katsuobushi, are simmered, smoked, and fermented skipjack tuna cut into paper-thin shavings. They have a strong seafood smell and flavor, packed with umami. Along with konbu seaweed, bonito flakes are used to make dashi stock, the base for many soups and other recipes in Japanese cuisine. Bonito flakes are also great as a topping on rice, okonomiyaki, takoyaki, and other dishes.
- Bean sprouts, or mung bean sprouts, are grown from sprouting mung beans, a legume popular in Asia. They are crisp, crunchy, and mildly flavored, with a high water content. They’re a common ingredient in stir-fries and on top of soups.
Hiroshima-Style Okonomiyaki
2
servings15
minutes20
minutes35
minutesOkonomiyaki are a delicious, savory pancake from Japan. They’re sometimes called “Japanese pizza” because they’re usually made with a batter willed with veggies, then topped with a sweet sauce, bonito flakes, mayo, and more. Hiroshima-style okonomiyaki are a little different, made in layers with a thin crepe, cabbage and bean sprouts, pork belly (we used bacon), stir-fried noodles, and fried egg. It’s a tasty, filling dish, combining savory and sweet flavors with fresh veggies and ramen noodles. They look complicated, and parts of the recipe might seem intimidating (mainly flipping), but as long as you stay calm and follow the steps carefully, they’re easy and fun.
Ingredients
- Sauce Ingredients
4 tbsp ketchup (we used Primal Kitchen’s no-sugar-added ketchup)
4 tbsp Worcestershire sauce
2 tbsp oyster sauce
1-2 tbsp sugar (to taste) OR 2-4 tsp monkfruit sweetener (to taste)
- Okonomiyaki Ingredients
sesame oil for the pans
2/3 cup water
1 tsp mirin
3/4 cup all-purpose flour
3 large cabbage leaves (cut into thin shreds)
1 scallion (chopped)
2 tbsp bonito flakes
2 cups bean sprouts
6 slices bacon (cut in half)
2 servings of ramen noodles (prepared as the package instructs)
2 large eggs
- Topping Ingredients
2 tbsp mayo mixed with 2 tbsp water to thin it
Kelp granules
bonito flakes
scallions (chopped)
pickled ginger (chopped)
- Equipment
2 spatulas
2 frying pans (preferably well-seasoned cast iron or nonstick)
ladle
Directions
- First, mix the water and mirin together, then whisk in the flour until combined. Cover the bowl and refrigerate for 1 hour, which will help the batter achieve the ideal smooth texture. Mix together the ingredients for the sauce and set aside.
- Gather all the ingredients together, so they are ready to grab.
- Place the two skillets, so they are using the front burner and back burner on your stovetop. Turn the flame to low and lightly grease both pans with sesame oil. You’ll make the okonomiyaki one at a time. To check the pan’s heat, drizzle a little of the batter on it. The temperature is perfect if the batter half cooks in about 10 seconds but doesn’t brown and burn.
- Ladle about 1/4 cup of the batter into the front pan and immediately use the back of the ladle to spread it into a thin crepe, about 7-8 inches diameter. Sprinkle 1 tbsp of bonito flakes over the crepe, then pile half the cabbage, scallions, and bean sprouts on top. Lay 3 half pieces of bacon over the bean sprouts and pour about 1 tbsp of the batter on top of the bacon.
- Here comes the intimidating part (but don’t worry, it’s easier than it looks). Using both spatulas, one in each hand, carefully flip the okonomiyaki, so the crepe is on top, bacon on the bottom. You’ll want to do this in one fluid motion. Don’t worry if some of the fillings spill out; just use your spatulas to push it all back into the center.
- Turn the heat up a little bit, and allow the meat to cook. While the meat cooks, place 1 serving of noodles in the back pan, which has been on low heat. Add about 2 tbsp of the okonomiyaki sauce and stir fry the noodles, stirring occasionally.
- Use your spatulas to form the noodles into a round shape, similar in size to the crepe. Use the two spatulas to move the okonomiyaki from the first pan to the back pan, setting it on top of the noodles. Note that the bacon might be sticking to the pan a little, so you might need to use your spatulas to unstick it before the transfer.
- Scrape any stray bits to the side of the first pan, add a little more sesame oil, and crack 1 egg into the pan. Break the yolk and spread the egg out a little to the same size as the okonomiyaki. When the egg is about half cooked, use the spatulas to lift the okonomiyaki and place it on the egg.
- Finally, when the egg is done cooking, flip the okonomiyaki one last time, so the crepe is on the bottom, and the fried egg is on top.
- Spread some of the okonomiyaki sauce over the top, then drizzle some mayo in a criss-cross over the sauce—season with kelp granules, bonito flakes, scallions, and pickled ginger. Use the two spatulas to transfer the okonomiyaki onto a plate.
- Clean your pans off and repeat the steps to make the second okonomiyaki.
- The easiest way to eat the okonomiyaki is to use a large knife to cut it into 9 squares and use a fork to eat them. Enjoy!
