You may have heard of Okonomiyaki, the savory pancake from Osaka, but have you tried Hiroshimayaki? Hiroshimayaki originated from Hiroshima and uses similar ingredients except the ingredients are layered instead of mixed, comes with a layer of noodles and is topped with a fried egg. Which is better? We’ll let you decide!
- 200g ramen noodles (we recommend using Natural Ramen Noodles)
- 120g flour
- 180g water
- 2½ g bonito flakes
- 250g cabbage (shredded)
- 100g beans sprouts
- ½ leek (finely chopped)
- 130g pork belly slices
- Salt and black pepper to taste
- 30g tenkasu/agedama (fried batter bits) (if available)
- 2 large eggs
- ⅔ cup vegetable oil
- Okonomiyaki sauce (store bought or make your own by combining 4 tbsp ketchup + 3½ tbsp worcestershire sauce + 2 tbsp oyster sauce + 1½ tbsp sugar)
- Mayonnaise (Japanese style if available although regular mayonnaise also works)
- 2 tbsp aonori (dried green seaweed sprinkles)
Note: We’ll be making one Hiroshimayaki at a time so please use half the ingredients where stated.
- Cook the ramen noodles as per the directions on the package. Drain and place in a large bowl. Add 1 tbsp of vegetable oil, mix and let cool (oil prevents the noodles from sticking).
- In a bowl, sift all the flour and slowly add all the water. Mix until there are no lumps.
- Preheat a griddle/large pan on high heat and add 2 tbsp of vegetable oil. Pour in half the batter from step 2 and spread into a thin round surface.
8. Plate and top with okonomiyaki sauce, mayonnaise and aonori.
9. Repeat steps 3-8 to make the second Hiroshimayaki.