How to make layered "Hiroshima Style" Okonomiyaki (Japanese savoury pancake) in a frying pan.
- 1/2 tbsp oyster sauce
- 1/2 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp ketchup
- 1/4 tbsp sake (or white wine)
- 1/4 tsp sugar
- 1 pinch black pepper
- 1/2 tsp sesame oil
- 1 tsp vegetable oil
- 1 portion yakisoba noodles (approx 100g)
- 30g cake flour
- 60ml dashi stock
- pinch of sugar
- dash of mirin (optional)
- 1 tbsp katsuobushi (bonito flakes)
- 50g shredded white cabbage
- 4-5 tbsp fried squid snack or tenkasu (tempura bits)
- 50g beansprouts
- 100g thinly sliced pork belly slices
- 1 egg
- 1 pinch salt
Okonomi sauce and toppings
- 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.)
- Turn down the heat to low/medium low.
- 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.
- Allow to steam for 5 minutes.
- 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).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Street food
- Method: Frying
- Cuisine: Japanese
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