Monday, April 4, 2011

Hiroshima-Style Okonomiyaki

Okay so let me first start by saying that regardless of how this looks in the picture, I PROMISE you this is amazing. It is my absolute FAVORITE Japanese dish. I so wish there were places here in Utah that served it. The ingredients you can't find at a normal grocery store can be found at an Asian food market. Enjoy! I would love to hear from any of you that try this to see what you think. :)

For step-by-step instructions (with pictures), CLICK HERE
Hiroshima-Style Okonomiyaki
  • 1 cup all purpose flour
  • 3/4 cup dashi soup or water
  • 4 eggs
  • 2 cups finely chopped cabbage
  • 2 cups bean sprouts
  • 12 pieces thinly sliced pork
  • 4 packages pre-steamed chucka noodles for yakisoba
  • Seasonings:
  • yakisoba sauce or salt
  • okonomiyaki sauce or Worcestershire sauce
  • Toppings:
  • chopped green onion
  • aonori (dried seaweed powder)
Mix flour and dashi soup stock to make okonomiyaki batter. Heat and oil a large skillet or iron plate. Spread a scoop of the batter into a thin round over the pan. Place a handful of cabbage and bean sprouts on top of the batter. Place pork slices on top of the vegetables. Pour some okonomiyaki batter over the ingredients. Flip the okonomiyaki over with spatulas. Cook it on low heat until meats and vegetables are cooked. Meanwhile, fry yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly. Fry an egg on the side an break the egg york with spatula. Replace the okonomiyaki on top of the fried egg and again press on the top firmly. Serve the okonomiyaki on a plate with the egg side up. Repeat this process to make more okonomiyaki. Spread okonomiyaki sauce or Worcestershire sauce and mayonnaise on the okonomiyaki. Sprinkle chopped green onion and ao-nori (dried seaweed powder) on the top.
*Makes 4 servings
*I don't use the dried seaweed powder because ... I think it's gross.

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