Japanese cuisine · Dough, Pasta & Rice

Hiroshima Okonomiyaki

Layered pancake from Hiroshima with a generous amount of white cabbage, fried noodles and a fried egg on top.

Ingredients · for 4 servings

• 150 g flour
• 180 ml dashi
• 800 g white cabbage
• 300 g yakisoba or mie noodles
• 200 g chicken breast fillet
• 8 eggs
• 4 scallions
• 4 tbsp okonomiyaki sauce
• 4 tbsp Japanese mayonnaise (Kewpie)
• 4 tbsp oil
• 5 g bonito flakes (katsuobushi)
• salt, pepper

Instructions

1. Shave the white cabbage into very fine strips, cut the scallions into rings and the chicken fillet into thin strips; mix flour with the dashi and a pinch of salt into a thin batter.
2. Heat 1 tbsp oil in a large nonstick pan, pour a quarter of the batter into a thin 20 cm round and cook for 2 min. until the surface turns matte.
3. Pile a quarter of the cabbage loosely and high onto the pancake, add a quarter of the scallions and chicken strips, cover and steam over medium heat for 5 min. until the pile has visibly collapsed.
4. Boldly flip the stack with two spatulas, cook covered for another 4 min., then push to the edge of the pan and fry a quarter of the noodles beside it with 1 tbsp okonomiyaki sauce for 2 min. until crisp; place the stack on top of the noodles.
5. Crack two eggs beside it, lightly pierce the yolks, spread flat and let set for 1 min., then flip the whole tower onto the egg and cook for another 1 min. until the egg is set.
6. Slide the okonomiyaki egg-side up onto a plate, drizzle with sauce and mayonnaise in a grid pattern, sprinkle with bonito flakes, and prepare the remaining three portions the same way.