Hiroshima-Style Okonomiyaki

Name: Hiroshima-Style Okonomiyaki
Yield: Makes 2 servings
Ingredients: 4-5 tablespoons okonomiyaki sauce; 1/2 head cabbage; 6 slices pork belly; 1 bag bean sprouts; About 1/2 cup (about 50 grams) green onions; 2 servings cooked udon or yakisoba noodles; 2 eggs; package Okonomiyaki flour, as directed on; About 1/2 cup (about 20 grams) tempura bits (tenkasu) or squid tempura pieces; 4-5 shakes salt and pepper; Optional: mayonnaise, aonori (dried seaweed flakes), bonito flakes, etc

にゃぁくん @pupu_hana

Enjoy the taste of Hiroshima at home!
I've updated the steps and photos so you can make this using a frying pan.
About this recipe:
In Hiroshima, people don't call this dish 'Hiroshima-style' or 'Hiroshima-yaki'—this is simply 'okonomiyaki' to us. That's why I chose to call it 'Hiroshima Okonomiyaki' here. Sorry for getting a bit passionate about it...

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Ingredients

Makes 2 servings

4-5 tablespoonsokonomiyaki sauce
1/2 headcabbage
6 slicespork belly
1 bagbean sprouts
About 1/2 cup (about 50 grams) green onions
2servings cooked udon or yakisoba noodles
2eggs
packageOkonomiyaki flour, as directed on
About 1/2 cup (about 20 grams) tempura bits (tenkasu) or squid tempura pieces
4-5shakes salt and pepper
Optional: mayonnaise, aonori (dried seaweed flakes), bonito flakes, etc

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Steps

1

In a bowl, mix the okonomiyaki flour with the amount of water specified on the package. Pour the batter in a thin, round shape onto a griddle preheated to 430–480°F (220–250°C).
2

Sprinkle with salt and pepper, then layer cabbage, tempura bits, green onions, bean sprouts, and pork belly in that order. Drizzle a little more batter over the top.
3

When the edges of the batter are crispy, flip it over. (Note: Do not press down—the cabbage should steam and stay fluffy.)
4

Place the stir-fried udon or yakisoba noodles on top of a lightly beaten egg, then cover with the okonomiyaki from step 3 while the egg is still slightly runny.
5

Once the egg is cooked through, it's ready. For serving, flip it again so the egg side is on top.
6

Finish by topping with aonori, bonito flakes, mayonnaise, okonomiyaki sauce, or your favorite toppings.
7

【For 1 serving using a frying pan】Pre-cook the cabbage in the microwave. Heat a little oil in a frying pan over medium heat and pour in the batter from step 1.
8

Drizzle okonomiyaki sauce over the noodles, cover with plastic wrap, and microwave at 500W for about 1 1/2 minutes. Mix well.
9

Add the microwaved cabbage, other vegetables, tempura bits, and pork to the pan, then drizzle a little more batter over the top. Cover and cook through (the pork can be slightly undercooked at this stage).
10

Remove the lid and let the batter crisp up and any excess moisture evaporate. When lightly browned, it's ready.
11

Slide the okonomiyaki onto a plate. In the empty pan, add an egg, gently break the yolk, and spread it out.
12

Lower the heat and, before the egg sets, place the noodles on top.
13

Flip the okonomiyaki from step 11 onto the noodles and egg. Cover and cook over low-medium heat until the pork is fully cooked.
14

Place a plate over the pan and flip so the egg side is on top. Add your favorite toppings to finish.
15

It's delicious if you use squid tempura pieces instead of tempura bits.