|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 43mg||213%|
|*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 all-purpose flour
3/4 cup dashi broth, or water
4 large eggs
2 cups finely chopped cabbage
2 cups bean sprouts, washed
12 pieces cooked pork, thinly sliced; shabu shabu cut
4 (3 1/2-ounce) packages Chuka noodles, yakisoba noodles, or udon noodles, pre-steamed or cooked
1 to 2 dashes yakisoba sauce to season yakisoba, or salt
For Okonomiyaki Toppings:
Okonomiyaki sauce, tonkatsu sauce, or Worcestershire sauce, for garnish
1 tablespoon mayonnaise, for garnish
Chopped green onions, for garnish
Dried shaved bonito flakes (Katsuobushi), for garnish
Dried green seaweed powder (Aonori), for garnish
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.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.