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Hiroshima Okonomiyaki
Hiroshima Okonomiyaki is a layered savoury pancake. Each ingredient is placed on top in a particular order, making a very thick okonomiyaki. It includes plenty of cabbage, bean sprouts and pork slices along with some unique ingredients. Hiroshima Okonomiyaki is quite different in appearance to the Okonomiyaki (Japanese Savoury Pancake) that I posted some time ago, but it is equally delicious.
My post Okonomiyaki (Japanese Savoury Pancake) is also called Osaka-style okonomiyaki (to distinguish it from Hiroshima Okonomiyaki). The basic ingredients of Hiroshima Okonomiyaki are similar to the Osaka-style, but it contains noodles. Also, the pancake batter is much thinner than the Osaka-style.
The cooking process is also very different. Unlike Osaka-style okonomiyaki, to cook Hiroshima Okonomiyaki, you pile each ingredient in a certain order, making layers of ingredients.
What is in my Hiroshima Okonomiyki
There are quite a few small quantities of ingredients required in addition to the main ingredients to make Hiroshima Okonomiyaki.
Adding noodles to the okonomiyaki is uniqueness to the Hiroshima version. But there is one more ingredient that is a representative of Hiroshima Okonomiyaki. It is the deep-fried dried squid called ‘ika-ten’ (いか天). The squid is dried and cut into small rectangle pieces, coted in batter, then deep-fried. See the sample photo of ika-ten here from a Japanese online shop.
Notes
Added_to_Pocket_on_2022-01-14
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"description": "Hiroshima Okonomiyaki is quite different to the Okonomiyaki (Japanese Savoury Pancake) that I posted some time ago, but equally delicious. It is a layered savoury pancake. Each ingredient is placed on top of the pancake in a particular order, making a very thick okonomiyaki.You will need either a flat rectangle griddle pan over stove/BBQ, electric flat griddle or two frypans on the stove top. See the step-by-step photo in the post as a reference.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.",
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"80ml / 2.7oz water",
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"5g / 0.2oz tororo konbu ((shaved dried konbu, note 1))",
"120g /4.2oz cabbage shredded",
"80g / 2.8oz bean sprouts",
"2 tbsp tenkasu ((fried batter bits, note 2))",
"1 tbsp shallots/scallions chopped finely",
"50g / 1.8oz thinly sliced pork belly",
"100-120g / 3.5-4.2oz yellow noodles ((cooked, note 3))",
"Oil",
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"Aonori",
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"text": "Put the cabbage on it within the circle of batter, then bean sprouts. They are piled up very high – about 8cm / 3⅛" tall. Sprinkle a pinch of salt over the pile.",
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"text": "Cook for about 5 minutes until the edge of the batter starts curving up. Do not try to move the pile until you reach to this point.",
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"text": "Spread the remaining batter over the surface of the pile. The purpose of this batter is to glue the toppings together as much as you can. So, try to spread the batter evenly, drawing the lines.",
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"text": "After 6 minutes into cooking the okonomiyaki in the above step, add a small amount of oil onto the unused area of the griddle pan or a new frypan that is heated to 200°C / 392°F, and stir fry the noodles on it for a couple of minutes, disentangling the strands. (note 8)",
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"text": "Crack an egg onto the area that you just oiled. Quickly break the yolk and spread the egg to form a circle with the same size as the okonomiyaki.",
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"name": "After cooking the egg for 10-20 seconds, place the spatula underneath the egg, lift the okonomiyaki up gently and turn it over quickly. The egg should now be on top.",
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"text": "Cut the okonomiyaki in half using a spatula and eat it off the pan to keep it hot (traditional way) or transfer it to plates to serve.",
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"reviewBody": "My family is from Yamaguchi Prefecture, so very close to Hiroshima. This is probably the most authentic Hiroshima okonomiyaki I've seen, so THANK YOU! We like to use oysters or squid sometimes in place of the pork belly :)",
"author": {
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"datePublished": "2025-04-09"
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"reviewBody": "I made these tonight. \r\n\r\nThe flipping was an experience but not too bad, but the taste was VERY worth it. I made my own tempura bits due to availability where I live. Would recommend.",
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