Japanese

Okonomiyaki (Hiroshima Style)

Name: Okonomiyaki (Hiroshima Style)
Total time: 40 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1/2 cup flour; 1/2 cup water; 1 tbsp mirin; 3 cups shredded cabbage; 1/4 cup bean sprouts; 3 thin slices pork belly; 1 portion yakisoba noodles; 1 egg; okonomiyaki sauce

A layered savory pancake with noodles.

40 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Mix flour, water, and mirin to make a thin, crepe-like batter. Pour a ladleful onto a hot, oiled 400°F (200°C) griddle, spreading it into a thin 8-inch circle.

2
Pile the shredded cabbage incredibly high on top of the crepe, add bean sprouts, and top with the pork belly slices. Drizzle a tiny bit of batter over the pile to act as glue.
3
Carefully flip the entire towering structure so the pork is on the bottom. Do not press down. Let it steam and cook for 8-10 minutes.
4
Meanwhile, on an empty spot on the griddle, stir-fry the yakisoba noodles with a splash of water and a spoonful of okonomiyaki sauce.
5
Using two spatulas, lift the cabbage stack and place it directly on top of the cooked noodles.
6
Fry an egg on the griddle, break the yolk slightly, and immediately place the entire noodle-and-cabbage stack on top of the egg. Flip the whole thing over, slather with sauce, and garnish.

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