Hiroshima Style Okonomiyaki (Japanese Savory Pancake)

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 12/28/21
Hiroshima Style Okonomiyaki (Savory Pancake)
Shariken/Moment Open/Getty Images
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
624 Calories
28g Fat
49g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 624
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 46%
Cholesterol 291mg 97%
Sodium 405mg 18%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 43g
Vitamin C 43mg 213%
Calcium 132mg 10%
Iron 6mg 33%
Potassium 904mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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

Steps to Make It

  1. In a medium bowl, mix flour and dashi soup stock or water to make batter.

  2. Heat and oil a large skillet or iron plate. Spread a scoop of the batter into a thin round over the pan.

  3. Place a handful of cabbage and bean sprouts on top of the batter.

  4. Place a couple slices of pork on top of the vegetables.

  5. Pour some batter over the ingredients. Flip the okonomiyaki over with spatulas. Cook it on low heat until meats and vegetables are cooked.

  6. Meanwhile, cook yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like.

  7. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly.

  8. 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.

  9. Serve the okonomiyaki on a plate with the egg side up.

  10. Repeat this process to make more okonomiyaki.

  11. 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.