Okonomiyaki Hiroshima Style Recipes

OKONOMIYAKI - HIROSHIMA STYLE

Steps:

• Cook the noodles and put aside (usually just have to drop them in boiling water for one minute).
• Mix flour and water/stock in a bowl 'til smooth.
• For one okonomiyaki pancake, heat the hotplate well and spread a ladle of the batter into a thin circle, brown on one side (only takes a minute or two) turn, and move it to side.
• Put two rashers of bacon side by side, cook a few minutes and then turn over. (Have them running across the hotplate rather than up and down as it makes it easier for lifting later).
• Put a handful of shredded cabbage on top of bacon rashers, followed by a handful of bean sprouts.
• Put pancake on top of sprouts/cabbage and press down firmly with the spatula.
• Drop one serve of noodles onto a different part of the hotplate, shape into a circle (about the same size as the pancake) and flatten a little with spatula. Cook for a few minutes.
• Slide a spatula (or two) under the bacon /cabbage /sprout pancake and carefully lift on top of the noodles. (Pretty easy as the two slices of bacon form a solid base.) Tuck any stray bits and pieces back under.
• Break one egg in a cup, add a little water, mix with a fork and then pour onto the hotplate and fry it. Try to keep it in a circle.
• Slide a spatula (or two) under the noodles and carefully lift the whole lot on top of the egg. (Pretty easy as the noodles should have crisped a little to form a solid base.) Again, tuck any stray bits and pieces back under. (So far so good, and no flipping required yet!).
• Time to put it on a plate, egg side up. Either flip it over with a spatula or two or do it my sneaky way - slide spatula(s) under the egg and lift the whole lot onto a plate, without flipping. Put a second plate upside down over the whole lot, hold them together tightly and then just turn the two plates over quickly so that the okonomiyaki is sitting egg side up on the second plate. Easy.
• Combine the barbecue sauce, mayonnaise and Worcestershire sauce together and spread thinly over the egg, or adopt the Osaka style of squeezing the mayonnaise and barbecue sauce out of squeeze bottles in a criss-cross pattern across the egg. Garnish with some chopped spring onions if you like.

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY

Steps:

• Combine the flour, water, and mirin in a bowl and whisk until combined.
• Brush oil on an electric griddle heated to 350˚F (180℃).
• Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
• Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
• Top with 4 slices of pork belly and drizzle a little batter on top.
• Gently flip the pancake using two okonomiyaki spatulas, and press down.
• Add oil to the griddle and add the yakisoba noodles.
• Drizzle with okonomi sauce and stir to coat all the noodles.
• Put cooked pancake with the cabbage on the noodles.
• Crack an egg on the griddle and scramble with the okonomi spatulas.
• Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
• Drizzle with mayonnaise, nori flakes, and bonito flakes.
• Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
• Enjoy!

HIROSHIMA-STYLE OKONOMIYAKI

Steps:

• Preheat pan or electric grill to 350°F.
• Batter: Mix 250ml of water in a bowl with mirin, and egg. Add flour until it is well incorporated. Add remaining water and mix well. It will be a thin mixture. Rest in refrigerator for one hour. Note: If you don't have kelp powder here's an easy way to make it. This goes into the batter and gives the batter a nice flavor. Buy dry kelp. Take a piece and cut the ends so it looks like a brush and put it in water (the one you will use for the batter) until it starts to curl and boil. Immediately take it away from heat and place it in an ice bath (this is just to cool it faster). If you have time let it cool down on its own. If you can find kelp powder, don't put it in the water. You use it when you start cooking the batter. Take batter out of frige and mix until it looks like crepe batter.
• Mix the cabbage, carrots, bean sprouts, green onions in a bowl. Set aside. If you're going to use shrimp cook it throughly and mix with cabbage mixture. Normally because there is bacon, you don't put meat inside the filling, but if you do... use thin slices of beef, lightly flavor with salt and pepper and cook, but not all the way. Should only take about 1-2 minutes on each side. When it's done cooking mix it with the cabbage.
• Spray grill or pan with cooking spray. Using a laddle, pour the batter and move it in circles in the middle and then circle out making it look like a crepe. If you have the kelp powder, sprinkle it on the batter.
• Take cabbage mixture and place it on top of the batter. Then take the bacon and place a single layer (usually 3 pieces). The bottom should be lightly brown by now, flip it using spatulas (2). While that's cooking, next to, or in another pan, cook the yakisoba noodles according package. Just the noodles and sauce though. If you're using a grill, take the filling and batter and place it on top of the noodles. If you're using a pan, slide the filling with the top, on top of the noodles in the other pan. If you have a cover, follow the optional below. Optional: If you have a something that will cover the food on the grill, like a bowl, lift the entire pancake and put some water on the grill and cover to steam it. Do this for about 2min.
• While that's going, in the pan that had the filling, (or if your using a grill, next to the pancake) crack an egg and make it a little bit bigger than the pancake. It should be a thin, flat fried egg. When it's done, place it on top of the entire pancake. Brush with okonomiyaki sauce on top of the pancake. Top with mayonaise, nori and katsuo flakes. The katsuo flakes are optional, but I recommend the nori and mayo, it's yummier.
• Top with 1 tsp of red pickled ginger. I like red pickled ginger. It adds nice flavor and contrast to the everything else. You can actually decorate this any way you with with the mayo.