If you’re in Hiroshima, the people will call this simply “okonomiyaki”, but everywhere else it’s known as Hiroshimayaki or “Hiroshima style”. Hiroshimayaki is heavy on the cabbage and contains yakisoba—much different than Kansai style, which you can find here: Kansai style Okonomiyaki
Yield: 2 servings
Time: 20 minutes
Ingredients
- 1/2 cup okonomiyaki powder
- 1/3 lb sliced pork
- 1/2 small cabbage (sliced)
- 2 eggs
- 2 packs of yakisoba noodles
Spices
- 5 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayonnaise, such as Kewpie
- bonito (optional)
- Dash salt and pepper
Preparation
- Mix okonomiyaki powder with 1/2 cup water. Stir, then add an 1 tbsp of water
- Heat oil in a big frying pan then add batter like a pancake (about 9″ wide)
- Immediately heap half the cabbage on top, add half the pork, then drizzle half of the okonomiyaki powder mix on top. Flip and move to the side
- Add one package of yakisoba next to the okonomiyaki with some water to make it separate, then cook three minutes
- Add 1 tbsp okonomiyaki sauce to the yakisoba then season with sprinkle salt and pepper. Cook for one minute
- Flatten yakisoba so it is roughly the size of the okonomiyaki then place the okonomiyaki pancake on top of the noodles
- Add a little more oil to the pan, then crack an egg and mix
- Stack the pancake on top of the egg, then cook for one more minute on low
- Repeat for the second okonomiyaki
- Serve okonomiyaki sauce, mayonnaise, and bonito (optional) on top
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