Okonomiyaki is Japanese comfort food also known as the Japanese pancake or the Japanese pizza where the base is made with vegetables and it is commonly topped with a sweet Worcestershire like sauce along with mayonnaise. This is the Hiroshima version of the okonomiyaki is made in a layered fashion.
The Hiroshima style okonomiyaki starts out with a layer of the batter being poured onto the pan that is topped with a pile of shredded cabbage and bean sprouts and then some shrimp and bacon. The pancake is cooked until the batter in golden brown and then it is flipped and cooked until the bacon is nice and crispy. At this point some noodles are fried in a separate area and then topped with the rest of the okonomiyaki. Finally an egg is fried and the whole okonomiyaki is placed on top of it with the noodle side down. The okonomiyaki is then served with the egg side up and topped as you like.
Ingredients
1/2 cup all purpose flour
1/3 cup dashi or water
1 teaspoon oil
1 cup cabbage finely sliced
1 cup bean sprouts (optional)
1 cup shrimp, peeled, deviened and coarsely chopped (optional)
2 slices bacon, cut in half lengthwise
1 cup cooked yakisoba noodles
2 eggs
Directions
Mix the flour and dashi until smooth.
Heat the oil in a pan over medium-low heat.
Pour 1/4 cup of the batter into the pan in the shape of a circle about 6 inches across and let it cook for a minute.
Place half of the cabbage on top followed by half of the sprouts, shrimp and bacon and finally drizzle some more of the batter on top to hold everything together.
Cook until the bottom is golden brown, about 6-10 minutes, flip and cook until the bacon is crisp, about 6-10 minutes.
Meanwhile heat half of the noodles in another pan and form them int a circle about the same size as the okonomiyaki.
Transfer the okonomiyaki on top of the noodles and press down firmly.
Fry an egg in the other pan, breaking the yolk and when it is just about set, transfer the okonomiyaki on top and press down firmly.
Repeat for a second okonomiyaki.
Serve the okonomiyaki egg side up topped with okonomiyaki sauce, mayonnaise, katsuobushi (bonito shavings), green onions and aonori (dried seaweed powder).
(**) Dashi is a Japanese broth or stock that is used in many Japanese dishes from soups to rice bowls to okonomiyaki and even in omelettes.
ingredients
4 cups water
1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
directions
Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.
The Hiroshima style okonomiyaki starts out with a layer of the batter being poured onto the pan that is topped with a pile of shredded cabbage and bean sprouts and then some shrimp and bacon. The pancake is cooked until the batter in golden brown and then it is flipped and cooked until the bacon is nice and crispy. At this point some noodles are fried in a separate area and then topped with the rest of the okonomiyaki. Finally an egg is fried and the whole okonomiyaki is placed on top of it with the noodle side down. The okonomiyaki is then served with the egg side up and topped as you like.
Ingredients
1/2 cup all purpose flour
1/3 cup dashi or water
1 teaspoon oil
1 cup cabbage finely sliced
1 cup bean sprouts (optional)
1 cup shrimp, peeled, deviened and coarsely chopped (optional)
2 slices bacon, cut in half lengthwise
1 cup cooked yakisoba noodles
2 eggs
Directions
Mix the flour and dashi until smooth.
Heat the oil in a pan over medium-low heat.
Pour 1/4 cup of the batter into the pan in the shape of a circle about 6 inches across and let it cook for a minute.
Place half of the cabbage on top followed by half of the sprouts, shrimp and bacon and finally drizzle some more of the batter on top to hold everything together.
Cook until the bottom is golden brown, about 6-10 minutes, flip and cook until the bacon is crisp, about 6-10 minutes.
Meanwhile heat half of the noodles in another pan and form them int a circle about the same size as the okonomiyaki.
Transfer the okonomiyaki on top of the noodles and press down firmly.
Fry an egg in the other pan, breaking the yolk and when it is just about set, transfer the okonomiyaki on top and press down firmly.
Repeat for a second okonomiyaki.
Serve the okonomiyaki egg side up topped with okonomiyaki sauce, mayonnaise, katsuobushi (bonito shavings), green onions and aonori (dried seaweed powder).
(**) Dashi is a Japanese broth or stock that is used in many Japanese dishes from soups to rice bowls to okonomiyaki and even in omelettes.
ingredients
4 cups water
1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
directions
Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.