Hiroshima Style Okonomiyaki (Japanese Layered Pancakes

• Meat

  • 8 strips Bacon, halves

• Seafood

  • 4 tsp Katsuobushi
  • 6 oz Shrimps

• Produce

  • 1 lb Cabbage
  • 4 Green onions

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 4 tbsp Mirin
  • 1 cup Okonomiyaki sauce

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Other

  • Aonori (finely shredded green seaweed
  • 1 package (17 oz/480g yakisoba

Found on rotinrice.com

Description

Directions

• Combine all-purpose flour and salt in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combine.
• Preheat a large non-stick electric griddle (or large non-stick pan on the stove) on medium heat. Brush griddle with a little oil. Spread a ladle of the batter into a thin 8 inch round on one side of the griddle. Sprinkle a teaspoon of katsuobushi on the top.
• Place a handful of shredded cabbage on the pancake and 4 half slices of bacon on the cabbage. Allow pancake batter to set, about 5 minutes.
• Flip pancake over using 2 spatulas so that the bacon is now touching the griddle. Continue to cook for 4 to 5 minutes.
• In the meantime, cook a portion of yakisoba on the side (or in another pan) with 1 tablespoon mirin and 1 tablespoon okonomiyaki sauce. Cook 5 to 6 shrimps next the noodles. When shrimps curl and turn pink, transfer onto the fried noodles.
• Now, move the pancake onto the noodles. Crack an egg onto the side of the griddle and spread it out into an 8 inch round. Move the entire pancake (with noodles) onto the egg. Allow it to cook for another 1 to 2 minutes.
• Flip the completed okonomiyaki over. Drizzle or spread a generous amount of okonomiyaki sauce on the top.
• Transfer to a plate. Sprinkle with aonori (finely shredded green seaweed) and green onions.
• Serve immediately.

Nutrition