Hiroshima-style Okonomiyaki

Kirari Sunga


This is my favorite food. I would eat it a lot in Japan, and make it here at home.

Okonmiyaki means "anything you want". So you can use any type of meat or seafood for the filling. But the basis will always be cabbage. In essence, you can say that it is a cabbage pancake.

There are 3-styles, and this is my favorite, Hiroshima-style, that uses yakisoba noodles and is layered instead of mixed.


Sorry about the name in the picture. It's the name of one of my favorite Japanese groups. LoL

pinch tips: Perfect Pasta Every Time




Batter (10), filling (1)


10 Min


15 Min



370 ml
13 ml
8.8 oz
wheat flour (unbleached tastes better)


1 pkg
yakisoba noodles
5 oz
shredded cabbage
2 oz
shredded carrots
1/2 bunch
baby green onions/scallions
1 oz
bean sprouts (optional)
1 pinch
dried kelp powder
2-3 slice
bacon (uncooked)


okonomiyaki sauce
nori (seaweed) flakes
katsuo flakes

Directions Step-By-Step

Preheat pan or electric grill to 350°F.

Mix 250ml of water in a bowl with mirin, and egg.
Add flour until it is well incorporated.
Add remaining water and mix well.
It will be a thin mixture.
Rest in refrigerator for one hour.

Note: If you don't have kelp powder here's an easy way to make it. This goes into the batter and gives the batter a nice flavor.

Buy dry kelp.
Take a piece and cut the ends so it looks like a brush and put it in water (the one you will use for the batter) until it starts to curl and boil.
Immediately take it away from heat and place it in an ice bath (this is just to cool it faster). If you have time let it cool down on its own.

If you can find kelp powder, don't put it in the water. You use it when you start cooking the batter.

Take batter out of frige and mix until it looks like crepe batter.
Mix the cabbage, carrots, bean sprouts, green onions in a bowl. Set aside.

If you're going to use shrimp cook it throughly and mix with cabbage mixture.

Normally because there is bacon, you don't put meat inside the filling, but if you do... use thin slices of beef, lightly flavor with salt and pepper and cook, but not all the way. Should only take about 1-2 minutes on each side. When it's done cooking mix it with the cabbage.
Spray grill or pan with cooking spray. Using a laddle, pour the batter and move it in circles in the middle and then circle out making it look like a crepe. If you have the kelp powder, sprinkle it on the batter.
Take cabbage mixture and place it on top of the batter. Then take the bacon and place a single layer (usually 3 pieces). The bottom should be lightly brown by now, flip it using spatulas (2).

While that's cooking, next to, or in another pan, cook the yakisoba noodles according package. Just the noodles and sauce though.

If you're using a grill, take the filling and batter and place it on top of the noodles.

If you're using a pan, slide the filling with the top, on top of the noodles in the other pan. If you have a cover, follow the optional below.

Optional: If you have a something that will cover the food on the grill, like a bowl, lift the entire pancake and put some water on the grill and cover to steam it. Do this for about 2min.
While that's going, in the pan that had the filling, (or if your using a grill, next to the pancake) crack an egg and make it a little bit bigger than the pancake. It should be a thin, flat fried egg. When it's done, place it on top of the entire pancake.

Brush with okonomiyaki sauce on top of the pancake.
Top with mayonaise, nori and katsuo flakes.

The katsuo flakes are optional, but I recommend the nori and mayo, it's yummier.
Top with 1 tsp of red pickled ginger.

I like red pickled ginger. It adds nice flavor and contrast to the everything else.

You can actually decorate this any way you with with the mayo.

About this Recipe

Course/Dish: Pasta
Regional Style: Asian
Other Tag: Healthy