Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Okonomiyaki (Hiroshima Style)
Feast on this spectacular multi-layered masterpiece of thin crepe, mountainous steamed cabbage, crispy noodles, and a rich savory glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
17 g
Protein
72 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hiroshima-style okonomiyaki is the layered cousin of the Osaka version: a thin crepe, a towering pile of cabbage, pork, and fried noodles, all stacked rather than mixed and finished on a fried egg. It became Hiroshima's signature in the lean post-war years, stretching a little flour and a lot of cabbage into a full meal.
Listahan note
This version keeps the components stacked exactly as Hiroshima style demands and walks through the order of operations, which is the part that intimidates people the most.
Technique cues
- Build it in layers and resist mixing; the contrast between thin crepe, steamed cabbage mound, and crisp noodles is the whole identity of Hiroshima style.
- Pile the cabbage far higher than seems reasonable; it collapses dramatically as it steams under the crepe.
- Assemble the noodle and egg layers on the open griddle, then stack, so each component cooks properly before they meet.
Kitchen flow
- Parallel prep
- Shred the cabbage and slice the pork before you start; Hiroshima style is a sequence on the griddle that moves quickly once begun.
- Make-ahead
- Prep the components ahead but griddle to order; the layered structure does not hold well after sitting.
- Leftover move
- Chop leftovers and re-fry them into a quick noodle scramble.
- Cleanup rhythm
- Scrape and wipe the griddle while warm before the sauce sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Flour, water, and mirin
The crepe base
Purpose: A thin crepe is the foundation the tower is built on, unlike the thick mixed Osaka batter.
Handling: Whisk thin and spread into an 8-inch circle on the hot griddle.
Adaptation: A gluten-free flour blend works for the crepe.
Shredded cabbage
The bulk
Purpose: A tall mound steams down into the sweet, tender heart of the dish.
Handling: Pile it high on the crepe and drizzle a little batter on top to glue it.
Adaptation: Napa cabbage works; bean sprouts add extra crunch.
Yakisoba noodles
The crisp middle layer
Purpose: Sauced noodles griddled crisp are the defining Hiroshima layer that Osaka style lacks.
Handling: Stir-fry on the open griddle with a splash of water and sauce, then set the cabbage stack on top.
Adaptation: Udon makes a chewier variant (some shops offer it); rice noodles keep it gluten-free.
Pork belly
Savory richness
Purpose: Thin pork crisps and renders fat into the cabbage as it steams.
Handling: Lay on the cabbage pile before flipping so it cooks against the griddle.
Adaptation: Thin bacon or sliced mushrooms work as alternatives.
Egg
The base it rests on
Purpose: A fried egg with a barely-broken yolk becomes the bottom of the stack, binding it.
Handling: Fry on the griddle, set the whole stack on it, then flip the assembly.
Adaptation: Omit for an egg-free version, plating the stack directly.
Technique notes
- Do not press the cabbage stack; let it steam down under the crepe on its own.
- Use two spatulas and commit fully to each flip; the tower is forgiving only if you move decisively.
- Build the noodle layer separately on the open griddle so it crisps instead of steaming inside the pile.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free flour blend for the crepe, rice noodles in place of yakisoba, and a gluten-free sauce.
- Vegetarian direction
- Skip the pork and add mushrooms and extra cabbage; use a vegetable-based sauce.
- Egg-free option
- Plate the cabbage-and-noodle stack directly without the fried-egg base.
Serve alongside
- Japanese pickles
- Miso soup
- Edamame
- Quick cucumber salad
- Cold lager
- Barley tea
- Green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 2 days; reheat in a pan to recrisp the noodle layer.
- Add fresh sauce after reheating rather than storing it pre-sauced.
- Freezing is not recommended; the layered structure turns soggy.
Equipment
- Large griddle or flat skillet
- Two sturdy spatulas
- Bowl for the crepe batter
- Brush for sauce
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