If you love pancakes and pan-fried noodles, you are going to enjoy this Hiroshima Style Okonomiyaki Recipe. It is the ultimate savory pancake complete with fried noodles (we use our ramen noodles ), shrimp, cabbage, bacon, and egg all cooked into a huge tasty round. It is then slathered with a rich brown sauce to give it even more flavor. What is there not to love about this pancake? Little to none, because it is totally delicious!
Hiroshima Style Okonomiyaki Recipe History
The basic ingredients are similar to its cousin, the Osaka style Okonomiyaki except for the addition of noodles. The distinction is in the cooking method. Hiroshima Style Okonomiyaki is a layered pancake with the batter making up only a thin layer at the bottom. We use our Hakubaku Ramen noodles as a substitute because of their texture and flavor.
A traditional Okonomiyaki bar in Japan
Okonomiyaki became popular in Japan during World War II when there was a short supply of rice. This pancake can be made with just a little flour and whatever vegetables and ingredients available. It was often served as a snack to children because it was filling. Today, cabbage appears to be the only must-have ingredient.
Therefore, other ingredients are “as you like it” – some specialty ingredients will make it taste a little more “authentic”. Okonomiyaki sauce, aonori (green seaweed flakes), and katsuobushi (dried shaved bonito flakes) can be purchased at many Asian grocery stores or on-line.
INGREDIENTS
- 4 pack ramen noodles- COOKED- BUY NOW>>
- 1¼ cups Okonomiyaki Mix BUY NOW>>
- 1¼ cups water (300ml)
- 4 tbsp vegetable oil
- 4 tsp shaved bonito flakes (crushed)
- 1 lb cabbage (thinly sliced) (450g)
- 8 strips bacon (cut into halves)
- 4 tbsp mirin (Japanese cooking rice wine)
- 1 cup okonomiyaki sauce (240ml) (or see our homemade recipe)
- 6 oz shrimps (peeled and deveined) (170g)
- 4 large eggs
- Aonori (finely shredded green seaweed)
- 4 green onions (thinly sliced)
Okonomiyaki Sauce (If you want that homemade taste)
- 4 Tbsp ketchup (Some ketchup is sweeter than others, so please adjust the amount of sugar)
- 3 ½ Tbsp Worcestershire sauce (Japanese brand “Bulldog” Worcestershire sauce (Usuta-so-su, ウスターソース) is milder and less sour than Lea & Perrins Worcestershire sauce)
- 2 Tbsp oyster sauce (If you’re allergic to shellfish, use LEE KUM KEE Vegetarian Stir-Fry Sauce)
- 1 ½ Tbsp sugar (Add more sugar, if needed)
*Tip: Use two spatulas to move the stack around the griddle, so much easier!
INSTRUCTIONS
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Combine Okonomiyki Mix in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combined.
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Preheat a large non-stick electric griddle (or large non-stick pan on the stove) on medium heat. Brush the griddle with a little oil. Spread a ladle of the batter into a thin 8 inch round on one side of the griddle. Sprinkle a teaspoon of katsuobushi on the top.
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Place a handful of shredded cabbage on the pancake and 4 half slices of bacon on the cabbage. Allow pancake batter to set, about 5 minutes.
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Flip pancake over using 2 spatulas so that the bacon is now touching the griddle. Continue to cook for 4 to 5 minutes.
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In the meantime, cook a portion of Hakubaku Ramen cooked noodles on the side (or in another pan) with 1 tablespoon mirin and 1 tablespoon okonomiyaki sauce.
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Cook 5 to 6 shrimps next to the noodles. When shrimps curl and turn pink, transfer onto the fried noodle
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Now, move the pancake onto the noodles. (use the two spatulas, one in each hand, and slide them under the stack, together to flip the whole thing over)
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Crack an egg onto the side of the griddle and spread it out into an 8 inch round. Move the entire pancake (with noodles) onto the egg. Allow it to cook for another 1 to 2 minutes.
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Flip the completed okonomiyaki over. Drizzle or spread a generous amount of okonomiyaki sauce on the top.
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Transfer to a plate. Sprinkle with aonori (finely shredded green seaweed) and green onions.
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Serve immediately. (you can eat it off the griddle if its portable – unplugged of course. – in true Japanese-style bar stool cafes.)
