Original: English

Hiroshima-Style Okonomiyaki

The second generation of Mitsuchan Sohonten, Mitsuo Ise, explains how to make authentic Hiroshima-style Okonomiyaki on a home hot plate. From spreading the batter to steaming the cabbage and achieving crispy noodles, this is a delicious recipe packed with professional techniques.

📖Cooking Basics

yaki（ramen）

Steps

Let the okonomiyaki batter rest in the refrigerator for about 30 minutes. This allows the flour and water to meld, making the batter easier to spread.
🕒 01:07
Chop the cabbage slightly coarsely to retain texture and soak it in water.
🕒 01:11
Set the hot plate to 160 degrees Celsius.
🕒 01:20
Pour one ladleful of okonomiyaki batter onto the hot plate and spread it thinly into a circle about 18cm in diameter using the weight of the ladle. If using a non-stick pan, you may not need to add oil.
🕒 01:33
Sprinkle a pinch of bonito flakes over the spread batter.
🕒 02:06
Lightly pile the drained cabbage on top of the batter. Do not press down too hard; allow steam to circulate.
🕒 02:11
Add your desired amount of tenkasu on top of the cabbage.
🕒 02:32
Place 3-4 slices of pork belly on top of the tenkasu.
🕒 02:52
Lightly sprinkle a small amount of okonomiyaki batter over the pork belly. (Here's the trick!) When making this at home, adding this binding batter will prevent the cabbage from falling apart when you flip it, making it less likely to fail.
🕒 03:03
Increase the hot plate temperature to 200 degrees Celsius. This will heat the bottom and steam the cabbage.
🕒 03:22
Remove the chuka noodles from the bag, rinse them with water to remove excess oil.
🕒 03:30
Using a spatula, flip the entire okonomiyaki over in one swift motion, as if squeezing it. (Here's the trick!) Flipping it with a flick of the spatula works well.
🕒 03:49
Shift the flipped okonomiyaki slightly to one side. Spread the rinsed chuka noodles in the empty space, forming a circle slightly smaller than the okonomiyaki.
🕒 04:13
Add an appropriate amount of vegetable oil to the chuka noodles and fry them until crispy, as if deep-frying.
🕒 04:34
Increase the hot plate temperature to 230 degrees Celsius. During this time, do not cover with a lid and avoid touching it too much to allow steam to escape.
🕒 04:44
When you hear a good sizzling sound and see steam rising, swap the positions of the okonomiyaki and the chuka noodles.
🕒 05:25
Since the cabbage is packed tightly, use a spatula to gently insert air into the center.
🕒 05:52
The sign of doneness is when the pork is nicely browned and the cabbage becomes translucent.
🕒 06:10
Place the steamed vegetables on top of the fried chuka noodles. Do not press down yet.
🕒 06:26
Shape the vegetables on top of the chuka noodles, tucking in any overflowing cabbage.
🕒 06:40
If you want the chuka noodles to be even crispier, lower the hot plate temperature to around 200 degrees Celsius. It's done when the chuka noodles are a nice golden brown.
🕒 06:54
Crack 1 egg into a separate space and spread it into a circle about 18cm in diameter.
🕒 07:12
Place the cooked okonomiyaki on top of the egg.
🕒 07:39
Cook the egg to your desired doneness (runny, firm, etc.).
🕒 07:42
Once the egg is set, flip the okonomiyaki over in one swift motion.
🕒 07:57
Generously drizzle with Otafuku Sauce (Okonomiyaki Sauce) and sprinkle with aonori to finish.
🕒 08:19
Optionally, top with toppings such as green onions, cheese, ika ten (fried squid), squid, or shrimp.
🕒 08:35
Cut the okonomiyaki and eat it directly with a spatula, just like at a restaurant.
🕒 08:52