Hiroshima Okonomiyaki

• Meat

  • 6 slices Pork belly

• Seafood

  • 2 tbsp Katsuobushi

• Produce

  • 60 g Bean sprout
  • 240 g Cabbage
  • 1 Pickled red ginger
  • 1 Scallion/green onion
  • 1 Seaweed, Dried green
  • 2 tbsp Tororo kombu

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Japanese mayonnaise
  • 1 tsp Mirin
  • 1 Okonomiyaki sauce

• Pasta & Grains

  • 2 Yakisoba noodles

• Baking & Spices

  • 100 g All-purpose flour

• Liquids

  • 150 ml Water

• Other

  • 4 Tbsp. tenkasu (tempura scraps

Found on justonecookbook.com

Ingredients

• 150 ml water (a little bit less than ⅔ cup)
• 1 tsp. mirin
• 100 g all-purpose flour (Between ¾ cup to 1 cup)
• 240 g cabbage (about 3 large cabbage leaves)
• 1 scallion/green onion
• 2 Tbsp. katsuobushi (dried bonito flakes)
• 4 Tbsp. tenkasu (tempura scraps)
• 60 g (handful) bean sprout
• 2 Tbsp. tororo kombu (Buy online) (optional)
• 6 slices of thinly sliced pork belly
• 2 yakisoba noodles (egg noodles)
• 2 large eggs
• Okonomiyaki sauce (homemade recipe)
• Japanese mayonnaise
• Dried green seaweed (Aonori)
• Pickled red ginger (Beni Shoga) (optional)

Directions

• In a large bowl, add water and mirin.
• Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.
• Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.
• Grind katsuobushi in a mortar and pestle until it becomes fine powder.
• After chilling in the refrigerator, the batter becomes smoother.
• We will make one hiroshimayaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.
• Heat a large non-stick griddle (I use a Japanese electric hot plate) to 340°F (170°C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move in spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of “crepe” should be about the 8-9 inches.
• Sprinkle ground katsuobushi on the batter and place cabbage on top.
• Next put tenkasu, scallion, and bean sprout on top.
• Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.
• Pour 1 Tbsp. batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340°F (170°C) and move the hiroshimayaki to the side. If you are using a frying pan instead of griddle, start heating up another frying pan.
• Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp. okonomi sauce and coat with the noodles.
• Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the hiroshimayaki on top of the noodles.
• Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as hiroshimayaki.
• Before the egg is completely cooked, place the hiroshimayaki on top of the egg (see the video).
• When bottom of the egg is cooked, using the two spatulas, flip the hiroshimayaki for the last time.
• Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.