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Hiroshima Okonomiyaki

by Spencer Kombol and Rie McClenny featured in How To Make Homemade Japanese Food


for 2 servings

  • oil
  • bonito powder, to taste
  • ⅔ cup
    cabbage, julienned (60 g)
  • ¼ cup
    bean sprout (25 g)
  • tempura bits, to taste
  • 1 tablespoon
    scallions, finely sliced
  • 4 slices pork belly, thinly sliced
  • 1 package yakisoba noodle
  • 1 egg

Batter Mixture

  • ½ cup
    flour (60 g)
  • ⅔ cup
    water (160 mL)
  • 1 teaspoon

To Serve

  • okonomi sauce
  • mayonnaise
  • nori flakes
  • bonito flakes

Special Equipment

  • okonomi spatula
    Calories 1068
    Fat 25g
    Carbs 172g
    Fiber 12g
    Sugar 22g
    Protein 29g

Estimated values based on one serving size.



  1. Combine the flour, water, and mirin in a bowl and whisk until combined.
  2. Brush oil on an electric griddle heated to 350˚F (180℃).
  3. Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
  4. Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
  5. Top with 4 slices of pork belly and drizzle a little batter on top.
  6. Gently flip the pancake using two okonomiyaki spatulas, and press down.
  7. Add oil to the griddle and add the yakisoba noodles.
  8. Drizzle with okonomi sauce and stir to coat all the noodles.
  9. Put cooked pancake with the cabbage on the noodles.
  10. Crack an egg on the griddle and scramble with the okonomi spatulas.
  11. Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
  12. Drizzle with mayonnaise, nori flakes, and bonito flakes.
  13. Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
  14. Enjoy!




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