Japanese Cooking and Sake Live vol.16

Hiroshima Style Okonomiyaki

Products used in "Japanese Cooking and Sake Live vol.16"


Hiroshima Style Okonomiyaki

Makes 1

40g                        Plain Flour

70ml                      Water

5ml                        Mirin

125g                      Sweetheart Cabbage

1g                          Bonito Flakes ‘Katsuobushi’

1                            Spring Onions(FINELY SLICED)

10g                        Tempura pieces ‘Tenkasu’

3-4 slices                Streaky Bacon

1                             Itsuki 3 Shoku Yakisoba

                              (1 pack comes with 3 yakisoba)

1                             Eggs

60g                        Otafuku Okonomi Sauce

1tsp                       Green Nori Flakes ‘Aonori’

1tsp                       Vegetable or Sunflower Oil


This is a single frying pan method. You need:

 Non-stick frying pan

  • Oven glove
  • 3 plates slightly bigger than 20cm diameter that fits the frying pan
  • Frying pan turner (if possible 2)



    • Make okonomiyaki base. Add water to a medium bowl, then add plain flour and mirin to mix thoroughly.
    • Finely shred the sweetheart cabbage. If sweetheart cabbage is not available, you can use the normal cabbage, but you will need to shred much more finely as they are harder.
    • Chop spring onions finely.
    • Weigh bonito flakes and tenkasu and put them on a side.
  1. Cook yakisoba
    • Tear off halfway at the top of the yakisoba packet, cook for 60 seconds in microwave at 600W. This will help loosening the noodle.
  • In a non-stick frying pan, remove yakisoba from the packet, and stir fry while loosening the noodle for 2 minutes over medium heat. Add a sachets of yakisoba sauce, mix thoroughly for another 1 minutes on heat. Put on a side in a plate. Keep it warm.
  1. Cook Okonomiyaki
    • Pre heat the frying pan on low to medium heat. Add oil. Pour half of the okonomiyaki base in the centre, spread the base by moving the back of the ladle in circular motion into 20cm diameter. If necessary, add a little more. It should make a thin pancake.
    • Immediately, scatter katsuobushi and tenkasu on top of the pancake but avoid the edge. Then place a mountain of cabbage on top. The cabbage should cover the entire pancake but with a peak in the centre. Place streaky bacon one by one covering the cabbage.
    • Turn up the heat to medium high. Scoop up the okonomiyaki with a turner (it will help if you hold it with 2 turners from either sides), lift up the okonomiyaki, then flip to put it upside down. At this stage, you are steaming the cabbage. Cook for 2-3 minutes, until the bacon is slightly brown and crispy in some parts, then turn down the heat to low. Transfer the okonomiyaki to a plate. Keep warm.
    • In the frying pan, add an egg and break the yolk gently using the corner of the turner. Gently spread the egg with the turner to about 20cm diameter in a swirling motion. Immediately, while the egg is still uncooked place the yakisoba on top, followed by the okonomiyaki on top of it with the bacon side down.
    • Over a low to medium heat, continue cooking the egg for a couple of minutes while pressing down the yakisoba + okonomiyaki from the top to flatten it a little.
    • Place a plate on top of the cooked okonomiyaki, hold it down with an oven glove, then flip the frying pan. You should have a perfect Hiroshima style okonomiyaki on the plate.
    • Pour Otafuku okonomiyaki sauce over, sprinkle green nori flakes ‘aonori’. Cut it in quarter to enjoy.