hiroshima style okonomiyaki

How to make layered "Hiroshima Style" Okonomiyaki (Japanese savoury pancake) in a frying pan.

Hiroshima Style Okonomiyaki (in a frying pan)

tbsp oyster sauce

soy sauce

tsp Worcestershire sauce

tsp ketchup

tbsp sake (or white wine)

tsp sugar

black pepper

tsp sesame oil

vegetable oil

portion yakisoba noodles (approx 100 grams)

cake flour

stock

sugar

mirin (optional)

tbsp katsuobushi (bonito flakes)

shredded white cabbage

squid snack or tenkasu (tempura bits)

beansprouts

pork

salt

tbsp Worcestershire sauce

tbsp oyster sauce

tbsp ketchup

tbsp honey

tsp soy sauce

spring onion

Egg yolk (optional)

Take a small bowl and add 1/2 tbsp oyster sauce, 1/2 tbsp soy sauce, 2 tsp Worcestershire sauce, 1/2 tsp ketchup, 2 tsp sake, 1/4 tsp sugar, a pinch of black pepper and 1/2 tsp of sesame oil. Mix well and keep it near the stove.

If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.

Heat a frying pan on medium high and add 1/2 tbsp vegetable oil. Once hot, add the yakisoba noodles and fry until both sides slightly crispy.

Pour the yakisoba sauce over the noodles and stir fry until they're evenly coated.

Once coated, transfer the noodles to plate and wipe out the frying pan with a paper towel. (Use tongs/chopsticks to hold the paper towel.)

In a jug, mix 30g cake flour, 60ml dashi, a pinch of sugar and a dash of mirin. Whisk until smooth.

Pour the mixture into the pan, making sure to leave 1-2 tsp worth in the jug for later.

Use the back of a spoon or ladle to spread out the batter so that's smooth and evenly covers the base of the pan. Crush the 1 tbsp of katsuobushi in your hand and sprinkle it over the top of the wet batter.

Once the batter is cooked through and no longer runny, place 50g shredded cabbage, 4-5 tbsp of tenkasu (tempura bits), 50 beansprouts and 100g of thinly sliced pork belly slices on top. Drizzle the leftover batter over the top and then place a lid on the pan.

While it's cooking, mix the okonomi sauce. Mix 1/2 tbsp Worcestershire sauce, 1/2 tbsp oyster sauce, 1 tbsp ketchup, 1/2 tbsp honey and 1/2 tsp soy sauce in a small bowl. Set aside for the end.

Once the okonomiyaki has been steaming for 5 minutes, take off the lid and flip the whole thing over so that the pork is at the bottom. This will allow the pork to fry and cook all the way through. Place the lid back on and steam for another 5 minutes.

While you're waiting, crack one egg into a bowl with a pinch of salt and whisk thoroughly.

Once 5 minutes have passed and the pork is cooked, flip the okonomiyaki out onto a large plate.

Use a paper towel to wipe out the pan, then add 1/2 tsp oil and spread it around with the other side of the paper towel.

Pour in the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.

Once it's about 80% cooked, carefully flip the egg over and place the cooked yakisoba from earlier on the top.

Flip the other half of the okonomiyaki on top so that the crepe is on the top. 

Carefully flip the whole thing over and generously coat with the homemade okonomi sauce, chopped spring onion and an egg yolk (optional).

Hiroshima-style Okonomiyaki loaded with sautéed soba noodles, smoky tofu, cabbage and topped with a soft tofu omelet! Plus it&#39;s brushed with a sweet and savory sauce and drizzled with mayo!

Vegan Hiroshima-Style Okonomiyaki

firm tofu (or tempeh)

maple syrup

liquid smoke

soba noodles (or yakisoba noodles)

ketchup

Worcestershire sauce

buckwheat flour

tbsp tapioca starch

tsp ground flaxseeds

water

cabbage (shredded)

scallions

tofu

chickpea flour

yeast

onion powder

kala namak salt

turmeric

green onions

We will start by marinating the tofu, cooking the noodles, and preparing the okonomiyaki sauce.

Press the tofu between two sheets of kitchen paper towel to remove excess moisture. Cut it into 4-5 thin slices and arrange the slices in a small baking dish. Pour the soy sauce, maple syrup, and liquid smoke on top of the tofu and mix with your hands to make sure all the slices are coated with the marinade. Let marinate at least 30 minutes.

In the meantime, bring a pot of water to a boil, add the soba noodles and cook according to the package instructions. Drain and set aside.

Smoky Tofu &amp; Noodles

Combine all the ingredients together in a small bowl. We will use this sauce to flavor the noodles and glaze the top of the okonomiyaki at the end.

Okonomiyaki Sauce

In a small mixing bowl, whisk together the buckwheat flour, tapioca starch, ground flax seeds, and salt. Add the water and whisk until well combined. Let the batter rest 7-10 minutes.

Heat a large non-stick skillet over medium heat. Once hot, add a tablespoon of oil and spread into an even layer using a sheet of kitchen paper towel. Pour about 3/4 of the batter into the skillet and lightly spread into a thin round crepe. Cook for 2-3 minutes or until it doesn't stick to the skillet anymore.

Top the crepe with the shredded cabbage, scallion, and arrange the marinated tofu slices on top.

Drizzle the rest of the batter on top of the tofu. Next, carefully (and quickly) flip it using two spatulas. It's okay if some cabbage escapes, just use a spatula to replace it under the crepe.

Cook for about 5 minutes. Using a spatula, move everything to a side of the skillet to leave room to sautée the noodles.

Add the cooked soba noodles to the skillet, top with about 2 tbsp of okonomiyaki sauce and stir to coat the noodles with the sauce. Sautée the noodles for 2 minutes before shaping them into a round (approximately the same size as your crepe that is on the side).

Once again, using two spatulas, transfer the okonomiyaki on top of the soba noodles. Lower the heat to low and cook for 3-5 minutes. In the meantime, prepare the last layer: the tofu omelet.

Combine the silken tofu, chickpea flour, nutritional yeast, onion powder, kala namak, and turmeric in a blender (I used a manual hand chopper). Blend until smooth, if the batter is too thick, add 1 tbsp water.

Heat another non-stick skillet over medium heat. Once hot, add one teaspoon of oil and spread it evenly. Pour the batter into the skillet and spread into a thin crepe/pancake, it should have the same size as your okonomiyaki.

Cook for 3-5 minutes, or until the top appears cooked. Next, transfer the okonomiyaki on top of the tofu omelet.

Finally, flip the okonomiyaki one last time using two spatulas, or by placing a plate on top of the skillet and flipping it so the okonomiyaki is transferred directly on the serving plate.

Brush the top with a generous amount of okonomiyaki sauce, drizzle with mayonnaise, and top with chopped green onions.

Serve immediately!

Okonomiyaki

Great stuff, Thomas! I can't say I've seen noodles in a crepe or pancake before, but maybe I just need to travel more so I can try stuff like this. Looks absolutely delicious.

Really need to get around to picking up some black salt as well. Is the difference that huge for tofu scrambles?

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