silvereastsea: I had one of these when I visited Japan. The restaurant that I went to had a long line in front of it. It was late winter/early spring so the weather was still chilly and queuing was most definitely gonna be hell. But then I thought ‘oh whatever, I’m getting that for myself’.
I didn’t regret it. It was absolutely satisfying.
vaishnavitata95: My dude, I can’t even flip an omelette without everything going everywhere.
iceorrice: The full video has more details about the history and the ingredients: https://youtu.be/B92IKpmQ_eo
To print recipe: https://www.iceorrice.com/hiroshima-okonomiyaki-japanese-savory-pancake/
Okonomiyaki is considered to be one of Japan’s most popular soul foods. It started as a way to make a filling meal when food was in limited supply during World War 2 and had developed into a cherished comfort food with several different variations and a large assortment of optional ingredients. This is why it’s literal translation is “anything you like, grilled.” We’re going to show you how to make the Hiroshima style okonomiyaki which is known for its thin crepe and stir-fried yakisoba noodles.
**INGREDIENTS**
**—- Batter —–**
・1/2 tsp dashi powder
・65 g all-purpose flour (1/2 cup)
・120 ml water or dashi
**—– Fillings —–**
・2 servings yakisoba
・4 strips thinly sliced pork belly cut into about 3-inch long
・6 shrimps optional
・4 cups Taiwanese cabbage chopped thinly
・2 cups bean sprouts
・2 eggs
・4 tbsps tenkasu tempura flakes
**—- Toppings —–**
・green onions
・okonomi sauce
・japanese mayonnaise
・bonito flakes ground
・powdered seaweed aonori flakes
**INSTRUCTIONS**
1. Stir dashi, flour, and water until it’s completely smooth. Heat your electric griddle to 450F, or two pans on the stove over medium-high heat.
2. Place a thin layer of oil on the pan, wipe out the excess with a paper towel. Ladle some of the batter and gently shape it into a thin crepe.
3. Sprinkle with some bonito powder. Take a large handle of cabbages on top of the crepe. Sprinkle on some tenkasu and add bean sprouts. Top it off with some green onions.
4. Carefully layer on some slices of pork belly. Spread a little bit of more batter on top to keep everything together. Allow it to cook a few minutes until the crepe is slightly brown on the bottom.
5. Take two spatulas to place under the crepe, and quickly flip it over. Gently press down the pancake.
6. As the pancake is cooking, add a little bit oil on the side of the griddle or the other pan. Toss the yakisoba on top and give it a stir.
7. Once the noodles become slightly crunchy, add 1 tbsp okonomi sauce on top and give it a good stir. After 2-3 minutes, shape it into a circle about the size of the crepe.
8. Add the shrimps or whatever ingredients you like. Once the vegetables finish cooking, take your spatulas and gently place the crepe on top of the yakisoba noodles.
9. Add a thin layer of the oil on the side, or the other pan, add an egg. Use your spatula to puncture the egg yolk and spread it around to get about the same size of the crepe.
10. Place the okonomiyaki on top of the egg and do one more flip so the egg is on top. Add a generous amount of okonomi sauce, mayonnaise, powdered seaweed and green onions. Serve immediately.
ZombieParnell: I wouldnt be too comfortable with all the flipping but when’s cooked, damn good comfort good.
-Slugtastic-: Ok I want this now. Also, how are Japanese people so skinny with so many tasty things like this?
old_notdead: One of my favorite Japanese foods. The bonito needs to be put on top tho, and not powder. It’s fun to watch it wiggle before you eat it.
pilothaz: Had this while travelling through Japan for a wedding. While in Hiroshima – was very delicious and we also caught a Hiroshima Carps baseball game.
Sandbargirl: It looks like a Japanese tostada!
Ariel_Etaime: Yummy!!! I prefer the bonito flakes on top so they are all wispy and move with the wind. Dramatic effect lol.
Snapcast3r: Upvoting with a comment because this is my favorite variant of Okonomiyaki.
This is the best way to get some good yakisoba imo but unfortunately Osaka/Kansai variant of Okonomiyaki is much more popular around here 🙁
willpauer: The best okonomiyaki is made by someone your father betrothed you to in your childhood.
ky_12: I spent 4 months in Hiroshima… I ate this at least once a week. Its been 16 years and I still think about this dish and tell people how delicious it is from time to time. Only time I have ever eaten Octopus as well.
Shnoochieboochies: I can feel umami in that last close up shot
mokkat: Japanese mayo?
l0rdc0rx: Does anyone know where you can get Japanese food like this in London (UK)?
-geo-wine-n-rocks: Idk what half of these ingredients are, but it looks delicious!
derekschroer: Okonomiyaiki
Bland_Worldbuilding: It looks like an Asian enchilda!
hehyougotme: There’s an amazing place in Toronto that makes these called Okokomi House.
Appycake: Where are the bonito flakes on top that seem to wriggle like they’re alive? It’s better if the flakes aren’t ground imo.
I absolutely love okonomiyaki and will always get it if there is an opportunity. I got my chinese girlfriend to try it recently and she was a big fan.
Andylunique: I really appreciate the recipe but good Lord, there’s got to be an easier way to do this
boy_of_soy: #BOOM
delicious
ThaNorth: that’s a lot of work for comfort food
skiesunbroken: I had this in Hiroshima, it was really good.
DanToMars: Anything Hiroshima Style is the bomb!
Mikofthewat: That looks awesome. I want that
gnudarve: The Umami is strong in this one.
highlife64: I put katsu sauce on EVERYTHING. Yum.
noahtmusic: Now that’s what I call a taco!
skeddles: That is so many damn ingredients, I would never make that for myself
knotmassage: YOURE DOING IT WRONG!!! YOU MIX THE CABBAGE WITH THE BATTER!!!
BelligerentTurkey: I want this now for breakfast
wolf_kisses: I’ve never had one but it looks goid. Need someone to make it for me because I’m pretty sure if I tried it’d turn out as a big ol’ messy pile.
robot_cook: Dammit I want okonomiyaki now but I’m not sure there’s a Japanese restaurant serving some around my area ;n;
always_reading: So many ingredients.
WalletPhoneKeysPump: i love the technique to spread the mayo/okonomi sauce on top of the pancake. looks and probably tastes great!
royrogerer: I absolutely love these and haven’t had them for over 15 years for sure, and totally would make it only if I knew what any of these ingredients were 🙁
bjf1640: Had this my first night in Osaka. Did not disappoint!
Pyrokuda: Little too crispy….
KingNone: for an energy boost, can I sub in ground sea horse?
BonetoneJJ: I’ve been more depressed in my life than knowing the odds are I’ll never be able to order this amazing thing.
oblivion007: I have that same small rectangular spatula. I must say, it is my favorite spatula.
sideshowj: To me, the only style.
Awesomedude222: Holy fuck
ColemanAndHisKappa: This, sushi and ramen are the 3 best things I’ve had in Japan. If you go, eat okonomiyaki!!! (Similar tasting food is takoyaki, and it had octopus in it)
defgeee: Yeah.. this is definitely one of the dishes I’d rather buy than attempt to make
a_sharp_soprano_sax: Why purposely break the egg yolk?
DeadBabyDick: I hear its the bomb.
Jstr41: One my favorite Japanese comfort food.
MayonaiseH0B0: I used to work on a food truck In oklahoma that sold these. The truck went out of business.
comedysitcom: Is there a difference between regular mayo and Japanese mayo?
alleks88: Now I am hungry, even though I prefer Osaka style
fenechio: Little fishy for my taste but still a cool recipe
RhettasaurusRhex: Looks like an explosion of flavor!
deadeye_jb: Hold the seaweed!
stack_pusher: Looks atomic!
JoseSpiknSpan: Hiroshima style, eh? So, extra crispy or blackened?
mrDanteMan: 2/10 needs more U235.
alonzojc: I’m triggered they called bacon “sliced pork belly”
