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March 27, 2015

How To Make Hiroshima Style Okonomiyaki

By Stuart Turner

We often surmise that the national dishes of Japan are things such as sushi, katsu curry, tempura and okonomiyaki, but like any country, Japan is filled with regional variations of all these dishes. That's why, although we'e already shared a recipe for okonomiyaki, you will find this recipe quite different, as it is the version they love to cook in Hiroshima. 

Okonomiyaki is quite like an omelette, but with a large number of different ingredients, which are quickly mixed together over a grill plate. The difference with Hiroshima Okonomiyaki is that the ingredients are carefully layered, so you get a distinct bite of every flavour!

Hiroshima style okonomiyaki also uses noodles and fried eggs as toppings, which is unusual compared to the standard okonomiyaki dish.

You Will Need

  • 150ml Water
  • 1 Tsp Rice Wine Vinegar
  • 100g Plain Flour
  • 230g Thinly Chopped Cabbage
  • 1 Chopped Spring Onion
  • 2 Tbsp Dried Bonito Flakes (remove to keep vegetarian)
  • 3 Tbsp Tempura Batter Bits
  • Handful of Beansprouts
  • 150g Thinly Sliced Pork, Beef, Chicken, Mushrooms or Tofu.
  • 1 Pack of Instant Yakisoba Noodles
  • 2 Large Free Range Eggs
  • Tonkatsu Sauce (Or Okonomi Sauce)
  • Japanese Mayo
  • Pickled Ginger

Method

  • Make a batter by combining the flour, water and rice wine vinegar. Place in the fridge for about 30 mins.
  • Now heat a large, non-stick pan without any oil.
  • Spoon about 1 ladel of batter on to the pan in a nice even circle.
  • Now top with a layer of the cabbage and spring onion.
  • Then layer on the bean sprouts, just before you add the pork or whichever meat you chose.
  • Dribble on another spoonful of batter to adhere to the pork, then using two spatulas, flip the whole thing over.
  • Cook until the meat is cooked through.
  • Meanwhile heat up another frying pan and fry up your yakisoba noodles as per the packet instructions. Coat them in tonkatsu sauce as you go.
  • Make the noodles into a round, pancake like shape, then place the layers of okonomiyaki from the other pan on top of the noodles.
  • Now in the empty pan, crack an egg and muddle it. When nearly cooked, place the okonomiyaki back on top of the egg.
  • Flip the okonomiyaki one more time, then sere with lashings of bonito flakes, Japanese mayo and tonkatsu sauce.
  • Repeat the process again, recipe serves 2.

 


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