The 1st time that we eaten this was during our trip in Japan. We’ve eaten Tokyo style and Hiroshima style. We didn’t even know there is different until I starting to make it at home. When I starting to dig into our pictures, then I found this one.


Yes, the Hiroshima style is with noodle but I’ve made many times from this recipe which is using cabbage. When I made it for the 1st time, I followed the recipe as closely as possible but you can change the recipe according to your own likes after you “master” it.


I figured it the basic ingredients after making it a few times. Here are the ingredients that must be present in your Okonomiyaki:

  • katsuobushi / bonito flakes
  • spring onion
  • flour
  • egg
  • dashi
  • bacon
  • okonomiyaki sauce
  • Japanese mayonnaise
  • aonori
  • benishoga/Japanese red ginger

The following is my own version:

  • shredded cabbage (if you make the Hiroshima version, then replace the cabbage with noodle) – when we were in Hiroshima, we saw the chef put both on it and then the pancake looks like a giant burger. If you are a big eater, then you can go ahead put both.
  • red capcicum (we’ve it left over from our bbq last night) – dice it.
  • mushroom (also left over from the bbq) – dice it.
  1. Mix the shredded cabbage with other vegetable, spring onion, katsuobushi / bonito flakes, flour. Make sure mix well. – dry ingredients
  2. Mix the dashi with egg.- wet ingredients
  3. Pour the wet ingredients into the dried ingredients. Mixed well.
  4. Heat oil on pan. When the pan is hot. pour the mixture to the pan and press it flat.
  5. Lay the bacon on top of the mixture.
  6. When one side is cook, flip it to another side. Keep flipping it until everything is cook.
  7. When the pancake is cook, put it on a plate.

Garnish steps:

  1. Make sure the bacon is facing up.
  2. Put the okonomiyaki sauce
  3. Put the mayo over the okonomiyaki sauce
  4. Sprinkle  aonori over
  5. Put some bonito flakes
  6. Put the red ginger in the middle.



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