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Plenty of Cabbage - Hiroshima-style Okonomiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Plenty of Cabbage - Hiroshima-style Okonomiyaki.
Here is a recipe for Hiroshima-style okonomiyaki. Hiroshima-style okonomiyaki has the characteristics of thin dough with plenty of cabbage and noodles. People say that each family has a different way of grilling Hiroshia-style okonomiyaki, and as it says, it is a delightful dish that you can enjoy with your favorite ingredients. Please try it out and hope you like it.
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Cook time

40 minutes

Ingredients
1 servings

  • Stir fry noodles (Yakisoba)
    1 head(s)
  • Water
    1 tbsp
  • (A)Salt
    1 three finger pinch
  • (A)Black pepper
    1 three finger pinch
  • 生地
  • Cake flour (Pastry flour)
    60 g
  • Water
    120 ml
  • 具材
  • Cabbage
    150 g
  • Pork belly
    70 g
  • Bean sprouts
    50 g
  • Eggs
    1
  • Squid tempura snack
    20 g
  • Deep fried tempura bits (Tenkasu)
    3 g
  • (B)Small dried sardines
    1/2 tsp
  • (B)Bonito powder
    1/2 tsp
  • (B)Tororo kombu
    10 g
  • Okonomiyaki sauce
    1 tbsp
  • Dried green seaweed flakes (Aonori)
    as needed
  • bonito flakes
    as needed
  • Salad oil
    as needed
  • Red pickled ginger
    as needed
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Shred cabbage.
  2. 2. Add cake flour (pastry flour) in a bowl, add water in 5 parts, and mix to dissolve any lumps.
  3. 3. Heat a hot plate to 160°C (320°F), add cooking oil, pour in a ladleful of Step 2, and spread out to a 8-inch diameter.
  4. 4. When the mixture has been set, sprinkle (B).
  5. 5. Turn up the temperature to 220℃ (428°F), top with Step 1, bean sprouts, deep fried tempura bits (tenkasu), squid tempura snacks, and pork belly, and bake for 5 minutes until the edges of the dough begin to bend backward.
  6. 6. Pour the rest of the batter over the top, using two spatulas to flip over, press down from the top, and steam bake for 5 minutes until the batter is reduced to half of its original thickness.
  7. 7. In the space available, add Japanese stir-fried noodles (yakisoba) and water to loosen the noodles, then adjust the taste with (A).
  8. 8. Reduce the temperature to 160°C (320°F), place Step 6 on top of Step 7, and leave for 10 minutes until the edges of the yakisoba noodles get crispy.
  9. 9. Crack an egg into a space in the pan, break the yolk, place Step 8 on top and leave for 1 minute, then flip over.
  10. 10. Spread okonomiyaki sauce on the surface, sprinkle with dried green seaweed flakes (aonori), bonito flakes, young green onion (konegi), and red pickled ginger, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste.

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