Hiroshima-Style Okonomiyaki

Description:

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References:

https://www.justonecookbook.com/hiroshima-okonomiyaki/

Equipment:

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Ingredients:

• 150 ml water (⅔ cup minus 2 tsp)

• 1 tsp mirin

• 100 g cake flour (¾ cup + 1½ Tbsp; you can make homemade cake flour; or substitute all-purpose flour in a pinch)

For the Okonomiyaki Layers

• 8.5 oz green cabbage (about 3 large cabbage leaves)

• 1 green onion/scallion

• 2 Tbsp katsuobushi (dried bonito flakes)

• 4 Tbsp tenkasu/agedama (tempura scraps) (12 g)

• 2 oz bean sprouts (about 1 handful)

• 2 Tbsp tororo kombu (optional; dried kelp shavings; you can buy on Amazon or use a sprinkle of kobucha, dashi powder, or kombu dashi powder)

• 6 pieces sliced pork belly

• 2 servings yakisoba noodles (pre-steamed; about 11 oz, 310 g)

• 2 large eggs (50 g each w/o shell)

• okonomiyaki sauce (you can make my homemade okonomiyaki sauce recipe)

• toppings of your choice (typically aonori (dried green laver seaweed), pickled red ginger (beni shoga or kizami beni shoga), and Japanese Kewpie mayonnaise)

Instructions:

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Plating Instructions

Tasting Journal

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