Original: English

Cabbage Yakisoba Okonomiyaki

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

This is a recipe for authentic Hiroshima-style okonomiyaki that's easy to make with just a frying pan and stovetop. Enjoy delicious okonomiyaki packed with cabbage at home without the hassle of flipping, and with no fear of failure. Try this exquisite dish that combines crispy pork, tender cabbage, and fragrant yakisoba noodles.

📖Cooking Basics

yakisoba（recipe）

yaki（ramen）

Steps

In a bowl, combine 40g of cake flour and 1/4 tsp of salt. Gradually add 70-80ml of water while checking the consistency and mix well.
🕒 01:39
Mix thoroughly until there are no lumps, achieving a very thin batter similar to crepe batter. [Key Tip!] While you can use it immediately, letting it sit while you cut the vegetables allows the batter to meld.
🕒 02:05
Cut the cabbage in half and shred it as finely as possible, cutting against the grain. [Key Tip!] Cutting against the grain is the key to making the cabbage wilt quickly.
🕒 02:29
Finely chop the green onions. [Key Tip!] This adds a great accent with its aroma and texture, so it's recommended.
🕒 03:45
Lightly oil a frying pan with vegetable oil and heat over medium heat.
🕒 05:03
Pour one ladleful of batter into the pan and spread it thinly and evenly over the entire surface before it sets.
🕒 05:13
Fill any holes and cook until a light, appealing brown color appears.
🕒 05:32
Once cooked, remove the batter from the pan. Set aside the remaining batter for later use. [Key Tip!] Cooking the batter first before moving on to other tasks allows you to proceed calmly and in order.
🕒 06:14
Reduce the heat of the frying pan used for the batter to low and lightly oil it with vegetable oil.
🕒 06:57
Lay 4 slices of thinly sliced pork belly in the frying pan and sprinkle with a little salt. [Key Tip!] Cooking the pork until crispy adds a wonderful aroma.
🕒 07:12
Spread half of the cabbage over the pork.
🕒 07:39
On top of the cabbage, add 2-3 tbsp of tempura scraps, 1 small bag (3g) of dried bonito flakes, 10g of ika-ten, and 2-3 green onions. [Key Tip!] Sandwiching these umami-rich ingredients ensures the flavor is evenly distributed.
🕒 07:48
Cover with the remaining cabbage, like a lid.
🕒 08:14
Drizzle the reserved batter over the entire surface and sprinkle with dried bonito flakes as desired.
🕒 08:39
Place the cooked batter from step [06:14] on top and steam. [Key Tip!] Covering with the thin batter and steaming makes the cabbage incredibly delicious. Steam over low heat for a while.
🕒 08:50
Heat a small frying pan, add 1 serving of yakisoba noodles, and cook while lightly loosening them to get a nice char.
🕒 09:53
Once browned, season with 1 tbsp of soy sauce and set aside. [Key Tip!] Seasoning with soy sauce adds a crisp, delicious flavor.
🕒 10:27
While the okonomiyaki is steaming, if the cabbage has wilted, gently shift its position to ensure even steaming.
🕒 11:03
In the frying pan used to cook the yakisoba, crack 1 egg and immediately break the yolk, spreading it evenly.
🕒 11:44
While still very soft-boiled, place the cooked yakisoba noodles on top.
🕒 11:58
On top of the noodles, place the steamed cabbage and pork, pressing down firmly to integrate everything. [Key Tip!] Pressing helps release moisture and creates a great texture.
🕒 12:05
Cover with the frying pan used for the batter, flip it over, and cook until the bottom batter is crispy.
🕒 12:41
Cut into easy-to-eat portions. Cut the yakisoba part with a knife and the batter part with a spatula.
🕒 13:11
Generously drizzle with your favorite Otafuku Sauce (Okonomiyaki Sauce) to taste, and top with green onions to taste, aonori to taste, and pickled ginger to taste to finish.
🕒 13:49