|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Okonomiyaki is a Japanese savory pancake. Depending upon the region of Japan, okonomiyaki is cooked differently. Hiroshima style okonomiyaki, is unique to the prefecture of Hiroshima where the pancake ingredients are cooked in separate layers.
For reference, okonimiyaki in the Kansai region of Japan is not layered, but instead all of the ingredients are mixed together and a single pancake is cooked. In the Tokyo area, a variation of okonomiyaki is known as monjayaki, but the texture of the batter becomes quite thin and almost elastic once cooked. Monjayaki also includes various vegetables and ingredients which are finely chopped and mixed into the batter, but this style of savory pancake is very thin.
Hiroshima okonomiyaki includes vegetables, egg, meat, and is commonly served with a layer of noodles as well. The noodle choices are soba, which refers to yakisoba or chuka style noodles, but not to be mistaken with buckwheat soba noodles which are not used in this dish. The other choice is udon noodles which are thick, white wheat noodles. The noodles are usually lightly seasoned with okonomiyaki sauce or salt and pepper prior to being added to the okonomiyaki.
Article Edited by Judy Ung
- 1 cup flour (all-purpose)
- 3/4 cup broth (dashi or water)
- 4 eggs
- 2 cups cabbage (finely chopped)
- 2 cups bean sprouts (washed)
- 12 pieces pork (thinly sliced; shabu shabu cut)
- 4 pkg. Chuka noodles (pre-steamed, yakisoba noodles optional)
- Dash or two of yakisoba sauce to season yakisoba (or salt)
- For Okonomiyaki Toppings:
- Garnish: Okonomiyaki sauce (substitute tonkatsu sauce or Worcestershire sauce
- Garnish: mayonnaise
- Garnish: chopped green onions
- Garnish: Katsuobushi (dried shaved bonito flakes)
- Garnish: Aonori (dried green seaweed powder)
In a medium bowl, mix flour and dashi soup stock or water to make batter.
Heat and oil a large skillet or iron plate. Spread a scoop of the batter into a thin round over the pan.
Place a handful of cabbage and bean sprouts on top of the batter.
Place a couple slices of pork on top of the vegetables.
Pour some batter over the ingredients. Flip the okonomiyaki over with spatulas. Cook it on low heat until meats and vegetables are cooked.
Meanwhile, cook yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like.
Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly.
Fry an egg on the side and break the egg yolk with spatula. Replace the okonomiyaki on top of the fried egg and again press on the top firmly.
Serve the okonomiyaki on a plate with the egg side up.
Repeat this process to make more okonomiyaki.
Spread okonomiyaki sauce or Worcestershire sauce and mayonnaise on the okonomiyaki. Sprinkle chopped green onion, katsuobushi (dried bonito flakes) and aonori on top.