Hiroshima-style Okonomiyaki
Hiroshima-Style Okonomiyaki with My Childhood Memory
Growing up in Shimane, just a stone's throw away from Hiroshima, my family and I bonded over the sizzling griddle, surrounded by the aroma of savory goodness. Our kitchen table transformed into a culinary playground as we indulged in the art of making Hiroshima-style okonomiyaki. With newspapers spread out beneath us, we'd gather around, each armed with our favorite ingredients, ready to create this beloved Japanese pancake.
While Osaka-style okonomiyaki might be more common, there's something truly special about the Hiroshima twist. It's not just a meal; it's an experience—a journey through layers of flavors and textures that leaves you craving more.
RECIPE
Servings: 7-8 pieces
Time: 60 min
Ingredients:
2/3 cup flour
1 cup water
1/2 small cabbage
2 pieces scallions
1/2 cup tenkasu (tempura flakes)
14-16 strips sliced pork belly
3 packs chuka soba noodles
7-8 eggs
[Sauce]
Instructions:
In a mixing bowl, combine flour and water until you achieve a thin batter consistency.
Shred the cabbage finely and chop the scallions into small pieces.
Cook the chuka soba noodles according to the package instructions. If they're already cooked, ensure they're loosened by rinsing them in hot water.
Heat a large frying pan over low-medium heat and pour a ladleful of the batter onto the pan, spreading it out evenly to form a thin pancake.
Add a handful of shredded cabbage, some chopped scallions, a tablespoon of tenkasu, and top it all off with a couple of slices of pork belly.
Cover the pan with a lid and let the pancake cook until the pork belly starts to change color.
Carefully flip the pancake using two spatulas and cook for another 2 minutes, and remove it to a plate.
In the same pan, add a handful of chuka soba noodles and stir-fry them with a splash of okonomi sauce. Push them to one side of the pan.
Crack an egg into the empty space in the pan and gently break the yolk surface without fully mixing it.
Once the egg begins to set, carefully place the cooked noodles on top of the egg, then return the cooked pancake on top of the noodles. Press down gently and cook for another minute to meld the flavors together.
Transfer the okonomiyaki onto a serving plate and drizzle generously with okonomi sauce and mayonnaise. Sprinkle with katsuobushi and aonori flakes for that extra burst of umami goodness.
Hiroshima-style Okonomiyaki compared with Osaka-style:
While both Hiroshima-style and Osaka-style okonomiyaki share the same name and general concept of a savory Japanese pancake, they each have distinct characteristics that set them apart. Here's a breakdown of the key differences between the two:
1. Layered vs. Mixed:
Hiroshima-style: In Hiroshima-style okonomiyaki, the ingredients are layered rather than mixed together. The batter is spread thinly on the grill, and then layers of cabbage, meat (usually pork belly), noodles, and other ingredients are added on top of each other.
Osaka-style: Osaka-style okonomiyaki incorporates all the ingredients into the batter, resulting in a more homogenous mixture. The batter is poured onto the grill, and then cabbage, meat, and any other desired fillings are mixed directly into the batter before cooking.
2. Noodles:
Hiroshima-style: A defining feature of Hiroshima-style okonomiyaki is the addition of noodles, typically chuka soba noodles, which are cooked separately and layered into the pancake. This adds a unique texture and heartiness to the dish.
Osaka-style: Noodles are not traditionally included in Osaka-style okonomiyaki. Instead, the focus is primarily on the batter and the fillings mixed within it.
3. Toppings:
Hiroshima-style: Okonomi sauce, mayonnaise, katsuobushi (dried bonito flakes), and aonori (dried seaweed flakes) are common toppings for Hiroshima-style okonomiyaki. These toppings are often drizzled generously over the finished pancake.
Osaka-style: Similar toppings are used for Osaka-style okonomiyaki, including okonomi sauce and mayonnaise. However, the presentation may vary, with the toppings sometimes being layered between the pancake and served on top.
4. Cooking Method:
Hiroshima-style: Hiroshima-style okonomiyaki is typically cooked on a flat iron grill or griddle. The layered ingredients are cooked sequentially, with each layer being added and cooked individually before the next layer is added.
Osaka-style: Osaka-style okonomiyaki is often cooked on a teppan (a flat iron griddle) or in a specialized okonomiyaki grill. The mixed batter is poured onto the grill and shaped into a round pancake, which is then flipped once during cooking.
