Best 3 Okonomiyaki Hiroshima Style Recipes
Okonomiyaki is a Japanese savory pancake made with flour, eggs, cabbage, and meat or seafood. It is typically cooked on a hot griddle and served with a variety of toppings, such as okonomiyaki sauce, mayonnaise, and aonori (dried seaweed). Hiroshima-style okonomiyaki is a variation of the classic dish that is made with a thick layer of noodles and a variety of toppings. The result is a hearty and delicious meal that is perfect for a casual dinner or lunch.
Let's cook with our recipes!
HIROSHIMA OKONOMIYAKI RECIPE BY TASTY
Here's what you need: oil, bonito powder, cabbage, bean sprout, tempura bit, scallions, pork belly, yakisoba noodle, egg, flour, water, mirin, okonomi sauce, mayonnaise, nori flake, bonito flakes, okonomi spatula
Provided by Spencer Kombol
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 1119 calories, Carbohydrate 173 grams, Fat 28 grams, Fiber 12 grams, Protein 35 grams, Sugar 22 grams
OKONOMIYAKI - HIROSHIMA STYLE
Ever since visiting the Okonomi-mura (Okonomiyaki Village) in Hiroshima with my boys and sitting at one of the 26 stalls, all serving basically the same dish, I knew I wanted to cook it. (It was so good we went back the next night as well.) I like that one city cooks a dish differently to the rest of the country - and much better. The separate layers are much better than just one pancake full of all the ingredients (often called Osaka style, I believe). I've experimented with few different recipes and find it quite difficult to keep flipping the ingredients several times (as ingredients fly everywhere) so I've come up with this one which minimises the number of flips, but still achieves the same result. I cook it on the flat grill of the barbecue and also put a baking tray on the open grill side of the barbecue to act as a second flat grill so I can cook two okonomiyaki at once.
Provided by Baz231
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1226.9, Fat 23.2, SaturatedFat 6, Cholesterol 386.3, Sodium 1175.6, Carbohydrate 198.9, Fiber 11.9, Sugar 15.2, Protein 54.7
HIROSHIMAYAKI
It's okonomiyaki done Hiroshima style.The same ingredients, the difference being the way its cooked. While in Osaka everything is mixed together, in Hiroshima they make a batter out of flour and water ,than they add the rest while is cooking. Make it without the pork for a vegetarian version.
Provided by littlemafia
Categories Japanese
Time 30m
Yield 1 okonomiyaki, 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour and water to make okonomiyaki batter.
- Spread a scoop of the batter into a thin round over the pan.
- Place the cabbage and bean sprouts on top of the batter.
- Place the noodles on top of the veggies.
- Place the pork slices on top of the noodles.
- Pour some okonomiyaki batter over the ingredients.
- Flip the okonomiyaki over with spatulas.
- Cook it on low heat until meats and vegetables are cooked.
- Fry an egg on the side an break the egg yolk .
- Place 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.
- Add seasoning and topping and serve while hot.
Nutrition Facts : Calories 1680.4, Fat 72.4, SaturatedFat 25.3, Cholesterol 807.5, Sodium 489.5, Carbohydrate 29.3, Fiber 2.6, Sugar 3.9, Protein 214.4
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to shred the cabbage finely so that it cooks evenly.
- Don't overmix the batter, or the okonomiyaki will be tough.
- Cook the okonomiyaki over medium heat so that it doesn't burn.
- Flip the okonomiyaki carefully so that it doesn't break apart.
- Top the okonomiyaki with your favorite toppings, such as okonomiyaki sauce, mayonnaise, and dried seaweed.
Conclusion:
Okonomiyaki is a delicious and versatile dish that can be enjoyed by people of all ages. With its endless variations, there's sure to be an okonomiyaki recipe that everyone will love. So next time you're looking for a fun and easy meal to make, give okonomiyaki a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love