wagyu sirloin steak
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hiroshima style okonomiyaki
Okonomiyaki is a beloved Japanese street food, a savory pancake that means "grilled as you like it." This Hiroshima-style version features noodles, cabbage, and pork. The key is layering the ingredients, so even if it’s your first time making it, you won’t go wrong. Once cooked, simply cut the okonomiyaki into slices and enjoy!
Ingredients
Serves 2
| 1 tsp bonito flakes |
| 4 pieces thinly sliced pork belly (4-5 inches long) |
| 2 oz cabbage (shredded into ¼ inch widths) |
| 2 tbsp green onions (chopped) |
| 1 tbsp tempura bits |
| ½ portion yakisoba noodles |
| 1 egg |
| Okonomiyaki Sauce, as needed |
| Mayonnaise, as needed |
| Dried green laver (aonori seaweed), as needed |
| Oil, as needed |
|
Batter 2 tbsp flour 2 tbsp water |
Directions
- Set the temperature to 360°F. Heat the plate and add oil.
- Drop about 2 tablespoons of batter onto one side of the plate and spread it thin. Sprinkle bonito flakes over the batter.
- Layer the ingredients on the empty side of the plate in this order: pork belly, cabbage, green onions, and tempura bits. Pour about 1 tablespoon of batter over the top to help bind the ingredients together.
- Use a metal spatula to lift the batter from step 2 and flip it over onto the layered ingredients, with the bonito flakes side down.
- Lightly cook the noodles in the available space on the griddle. Loosen them with water as needed.
- Once the noodles are cooked, use the spatula to move the okonomiyaki onto the noodles. Be sure to clean any residue off the plate so the noodles can be stacked smoothly.
- Crack the egg into the empty space on the plate and spread the yolk into a round shape. Once the egg is lightly cooked, place the okonomiyaki on top of the egg. If some of the ingredients hang over the sides, that’s fine as long as they are gathered with the spatula.
- Drizzle okonomiyaki sauce and mayonnaise over the top, sprinkle with dried green laver (aonori), and serve.
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