Hiroshima-style Okonomiyaki Japanese Pizza

4.4 / 5 based on 75 Reviews

Updated: 01. July 2024 13:57
okonomiyaki

Serving(s): 1

Ingredients

Flour 150 g
No 2 piece
Dashi (fish broth) * 100 ml
White cabbage 0.5 Head
Spring onions 1 piece
Mayonnaise * 1 tsp (teaspoon)
Bonito flakes * 1 tablespoon (tbsp)
Pork (very thinly sliced) 100 g
Salt 1 tsp (teaspoon)
Sugar 1 tsp (teaspoon)
Okonomiyaki Sauce * 3 tablespoon (tbsp)
Yakisoba Noodles 200 g

Utensils

Teppanyaki * 1 piece
Spatula * 1 piece
pan * 1 piece
Sharp Knife * 1 piece
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Recipe Information

Vegetarian:
Vegan:
Lactose:
Gluten:
Calories: 550 Calories for 1 serving/s.
Difficulty: 2/3
Cuisine: Aus welchem Land kommt das Gericht?
Spiciness: Not Spicy Not Spicy Not Spicy Not Spicy
Category: Hauptgericht
Preparation time: 20 Min.
Cooking Time: 15 Min.
Total Time: 35 Min.
Keywords: Okonomiyaki, japanische Pizza, Hiroshima, Hauptgericht
Original Characters: お好み焼
No responsibility can be taken for this information

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The preparation:

  1. In a large bowl, combine flour, salt, and sugar.

  2. Add water or broth to the dry ingredients. Stir until well combined.

  3. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.

  4. Remove the core from the cabbage and chop the cabbage and onions.

  5. Cut the pork belly or bacon slices in half and set aside.

  6. Heat a large non-stick griddle pan. Pour the batter onto it. Form a thin crepe with a nice round shape. The diameter of the crepe should be about 20 cm.

  7. Sprinkle the batter with Katsuobushi (bonito flakes) and place the cabbage, onions, and bacon on top.

  8. Pour 1 tbsp of batter over it (this acts as a glue). Using two spatulas on each side, flip it gently and quickly. Turn the heat to around 200°C to cook the meat. When the pork belly is no longer pink, turn the heat down to around 170°C and slide the Okonomiyaki to the side. If you are using a small pan, heat another pan.

  9. Place the noodles (Yakisoba) in the new pan or on the "free space" on the Teppan. Add 1 to 2 tablespoons of Okonomi sauce and form the noodles into a round shape that matches the size of the crepe. Now lift your Okonomiyaki onto the noodles using two spatulas.

  10. Heat the oil and beat the eggs. Quickly spread them to the same size as the Okonomiyaki.

  11. Before the egg is fully cooked, place the Okonomiyaki on top of the egg. Once cooked, flip the Okonomiyaki over with the two spatulas one last time.

  12. Now it's time to season everything with Okonomi sauce and mayonnaise and finally serve your Okonomiyaki. If you like, you can also garnish your Okonomiyaki with green onions and Beni Shouga.

  13. Ittadakimasu! Bon Appetit!

Table of contents:

    Okonomiyaki (jap. お好み焼 - literally translated "everything you like - grilled") is also known as "Japanese pizza", mainly found in Western Japan, especially in the cities of Hiroshima (広島) and Osaka (大阪).

    It is a savory version of a Japanese pancake made from flour, eggs, shredded cabbage, and meat (if desired). It can be topped with very thinly sliced dried tuna, brushed with a special sauce and Japanese mayonnaise, and enriched with a variety of seasonings. You can easily make it at home with the help of a frying pan. But Okonomiyaki made on a teppan tastes somewhat better. You can prepare the filling and toppings as you like, so it's a wonderful way to use up your leftovers! Okonomiyaki is an affordable and yet delicious dish for every taste.

    Okonomiyaki Variations

    As mentioned above, the dish is most popular in Hiroshima and Osaka. In these cities, two different types of cooking styles have evolved: the Kansai style (for Osaka) and the Hiroshima style. The only major difference between the two is what is done with the ingredients beforehand. In Kansai style, everything is mixed together in a bowl and pan-fried. Hiroshima-style Okonomiyaki refers to the batter and the rest of the ingredients being prepared separately. If you want to eat some Okonomiyaki, there are two types of restaurants to choose from: In the first, the chefs prepare the dish for you and you can immediately start eating. This type is more common in the Hiroshima style, as the separate cooking of the ingredients is more complicated. The second type involves you in the cooking process.

    Very well explained in this video (English)

    Vegetarian Okonomiyaki

    Okonomiyaki can easily be turned into a vegetarian dish. You just need to replace some of the ingredients with vegetarian options. Water or vegetable broth can be used as a base for the batter. As for the filling, there is so much vegetable that is perfect for Okonomiyaki, such as onions, peppers, eggplant, corn, mushrooms, potatoes and so on. Use all your favorite vegetables that can be combined well. There are no limits to your imagination.

    The main ingredients to make your Okonomiyaki delicious

    1. Dashi (Japanese broth for miso soup and all kinds of Japanese dishes)

    To understand the difference between water-based and dashi-based Okonomiyaki, you need to try both. Okonomiyaki with the taste of dashi is immediately recognizable. It has a special aroma and a special taste.

    2. Okonomiyaki sauce

    The taste of the Okonomiyaki depends heavily on the sauce. But don't worry if you can't buy this sauce on Amazon or at a Japanese grocery store, it can be easily made.

    Okonomi Sauce - japanische Würzsauce für Okonomiyaki 500g
    Okonomi Sauce - japanische Würzsauce für Okonomiyaki 500g

    Okonomi Sauce - japanische Würzsauce für Okonomiyaki in praktischer 500 gr Menge

    Bei Amazon ansehen*

    3. Japanese Mayonnaise

    This is optional, however. I understand that many people don't like mayonnaise and I'm not a fan of American-style mayonnaise either, because it tastes a little bland. Personally, I like the combination of flavors from sweet, savory Okonomi sauce and creamy and spicy mayo. You can buy such Japanese mayo on Amazon and in Japanese/Asian grocery stores.

    4. Tuna flakes (also called Katsuobushi)

    You can omit this ingredient if you don't like fishy smell at all.

    [expert title="Guest Author" desc="Ben Huber is a food blogger. Currently he is dealing with Japanese cuisine. His favorite dishes are Gyoza and Ramen. He is interested in the latest research from Japan and writes his articles and recipes in an accessible form for a wide audience." name="Ben Huber" name_title="Food blogger" entity="Japanese-Food.Net" entity_link="https://japanische-lebensmittel.net" image_link="https://scontent-frt3-2.xx.fbcdn.net/v/t1.0-9/43053184_2216578125284479_5076941662186373120_o.png?_nc_cat=106&_nc_oc=AQkfNmTVg8VNfrGlnlPYVLTiiD1fD2xgrZZnDKmCfPcQEtB4dt0uJqocIp8f21xXVrTsN2Udffo2C4tlA7VXnDMw&_nc_ht=scontent-frt3-2.xx&oh=bf303c6e7175a4e204e5fb11531b9471&oe=5DCF5202" image_source="https://www.facebook.com/Japanische-Lebensmittel-2216577988617826/"]
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    Comments

    • Gast Logo David : 05. April 2021 19:26

      Was sind das für Mengenangaben? Mit "0.5 Weißkohl" kann man nichts anfangen. Mit dem Kohl den ich hatte wären das 10 Portionen geworden. Und was ist überhaupt "eine Portion" hier? 2 Stück, 4 Stück? Für ein Stück ist das definitiv zu viel. Das Mehl und die Brühe passen auch nicht zusammen vom Mengenverhältnis. Das ergibt nicht mal einen Teig zum Backen oder so und schon gar nichts was man "gießen" kann. Im Rezept wird von "Zwiebeln" gesprochen, in den Zutaten sind keine Zwiebeln aufgelistet. Sind damit die Frühlingszwiebeln gemeint? Am Ende werden diese aber explizit genannt. Die 200g Nudeln stehen auch in keinem Verhältnis...

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