Hiroshima Okonomiyaki
Ingredients
Batter
-
100
ml
water
-
70
g
plain flour
-
½
tsp
dashi powder
-
1
drop
vegetable oil
Toppings
-
1
handful
bonito flake
-
150
g
thinly shredded cabbage
-
15
g
chopped scallions
-
50
g
bean sprouts
-
2
tbsp
Tempura crisps
-
1
tbsp
seaweed flake
-
1
pack
Yakisoba Noodle
-
2
tbsp
Okonomiyaki sauce
-
2
large
eggs
-
2
tbsp
olive oil
Instructions
- Mix water, dashi powder, and vegetable oil in a bowl, then add flour and combine without over-mixing.
- Cover the batter and refrigerate for 1 hour.
- Heat a hot plate to 160-170°C (320-338°F) and add olive oil.
- Pour a ladle of batter onto the hot plate and spread it out.
- Quickly layer bonito flakes, cabbage, tempura crisps, scallions, and bean sprouts on top of the batter.
- Add thinly sliced pork on top and use flippers to flip everything together.
- Cook noodles on the side, shaping them into a circle.
- Once the pork and noodles are cooked, place the okonomiyaki on top of the noodles.
- Crack an egg next to the okonomiyaki and shape it to match the size.
- Before the egg is fully cooked, slice the okonomiyaki over the egg and serve with okonomiyaki sauce and seaweed flakes.
Nutrition Facts (estimated)
Servings
2
Calories
522
Total fat
25g
Total carbohydrates
63g
Total protein
15g
Sodium
588mg
Cholesterol
164mg
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