Hiroshima Style Okonomiyaki (Japanese Savory Pancake)
Author: 
Recipe type: Main
Serves: 4
 
Ingredients
  • FOR BATTER:
  • 1 cup water
  • 1 egg
  • ½ cup
  • okonomiyaki kona (batter)
  • FOR OKONOMIYAKI PANCAKE:
  • Canola oil
  • Kezuriko (dried shaved mackerel)
  • Katsuobushi(dried bonito flakes)
  • Beni-ebi (sakura / dried shrimp)
  • ½ cabbage
  • 1 bag of moyashi (bean sprouts)
  • Satsuma-age (fried fish cake)
  • 12/ pound shabu-shabu beef (very thinly sliced beef typically used for shabu-shabu)
  • Fresh or frozen calamari (squid) rings
  • 2 packages of yakisoba noodles (with some of the seasoning packet)
  • 4 eggs
  • FOR GARNISH:
  • 2 green onion stalks
  • Okonomiyaki sauce
  • Kizami nori (sliced black seaweed)
  • Aonori (green seaweed)
  • Black pepper
  • Lite Mayo (Japanese brand Kewpie Mayonnaise is a family favorite)
Instructions
  1. Combine ½ cup okonomiyaki kona, 1 cup water, and 1 egg.  Use whisk to mix until the batter is smooth. Set batter aside.
  2. Slice cabbage into lengthwise pieces, place in a bowl and cover with a wet paper towel.  Microwave on high for 2 minutes.  This slightly pre-cooks the cabbage and shortens the cooking time on the teppan.  You'll find that the other ingredients cook very quickly such as the thin meat and egg, while the remaining ingredients are pre-cooked so it's just a matter of warming them up.
  3. Wash moyashi (bean sprouts) and cook in microwave on high for 1 minute.
  4. Slice satsuma-age (fried fish cake) into thin, lengthwise pieces.
  5. Open 2 packs of yakisoba noodles. Microwave for 1½ minutes on high. This loosens the noodles and is a short-cut to boiling them. Heat ½ tablespoon canola oil in a medium frying pan, and pan fry noodles until they are tender.  Add ¼ teaspoon of only 1 seasoning packet, distributing the seasoning evenly over noodles, toss and remove from heat.  Set aside.
  6. Set-out your teppan on the dining table.  Heat teppan to medium-low heat, and using a brush or paper towel, coat the teppan with about 1½ tablespoons of canola oil.
  7. Pour about 5 - 6 tablespoons of okonomiyaki batter on the teppan, spreading it out using the bottom of the ladle in a circular motion until desired size.  Use less or add more batter depending on how big you want your okonomiyaki.  The batter is thin so you'll need to work quickly to shape your pancake. We usually make ours with a diameter of 4 - 5 inches.  It's easier to flip over when the okonomiyaki is a manageable size.
  8. ) While the okonomiyaki batter is still wet, quickly sprinkle a layer of
  9. kezuriko.  This really helps to build good flavor. Also sprinkle katsuo bushi (dried bonito shavings) and beni ebi (dried sakura shrimp) over the kezuriko.
  10. Spread a generous layer of cabbage
  11. On top of the cabbage, spread some moyashi (bean sprouts). Next spread a layer of satsuma age.
  12. Add layer of meat and calamari (squid) rings.
  13. Spread some yakisoba noodles over the meat.
  14. Crack 1 egg on the teppan, break the yolk, and flipping over the pancake, lay the okonomiyaki back down, on top of the egg, beef side down.
  15. After the egg, meat, seafood, and cabbage cook for about 5  minutes, the okonomiyaki is ready to eat.
  16. Before plating the okonomiyaki, pour okonomiyaki sauce on the plate and sprinkle some katsuo bushi on top, then place the okonomiyaki on the plate, pancake side up.
  17. Garnish okonomiyaki: Pour more sauce on top of the okonomiyaki, then add optional toppings such as: katsuobushi (dried bonito flakes), aji nori (seasoned dry seaweed), ao nori (green nori flakes), mayonnaise, chopped green onions, and a dash of black pepper.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/21/hiroshima-okonomiyaki-japanese-savory-pancake/