<HIROSHIMA YAKI/ 広島焼き>
＜Yield> 1 serving
<Prep time> 6 mins
<Cook time> 10 mins
½ cup all purpose flour (60g)
⅔ cup water (130ml)
3g tororo kombu
1 cup shredded cabbage( 70g)
½ cup beans sprout ( 50g)
⅓ cup chopped spring onion
1 serving pre-cooked noodle ( 100g)
2 tbsp oil
2 pinches salt
2 pinches pepper
aonori seaweed ( optional)
Shred cabbage as thin as possible. (Avoid the outer tough layer.) Chop spring onions. Mix all purpose flour and water. Mix until it’s pourable.
Heat oil in a pan over medium heat. Add batter. ( Make sure to reserve 3 tbsp) Create a thin layer. Add tororo kombu , bonito flakes, cabbage, bean sprout and chopped spring onion. Pore 3 tbsp of batter then flip. Cover it with the lid and lower the heat to medium low. Steam it for 3 mins.
Open the lid. Remove it from the pan and set it aside for now.
In the same pan, cook noodles . Season it with salt and pepper. Splash some water if it’s needed. Place Step3 on top of the noodle. Once the bottom is browned, transfer to the plate.
Crack egg and break the egg yolk. Place Stap4 on top of the egg.Flip it one more time. Smother okonomiyaki sauce together with mayo, bonito flakes and aonori seaweed. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1. Batter should be pourable otherwise the layer would be too thick.
2. Tororo kombu is optional. You can substitute with kombu dashi powder, umami powder or mushroom powder.
3. Make sure the noodles are pre-cooked.
4. If you want, you can add shabu shabu pork on top of the vegetables on step 2 before flipping it.
5. If you don’t have access to OKONOMIYAKI sauce, try the recipes below.
Keep it in an air-tight container in the fridge for 3 days.