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
- okonomiyaki sauce
- Japanese mayonnaise
- 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.
- Mix the shredded cabbage with other vegetable, spring onion, katsuobushi / bonito flakes, flour. Make sure mix well. – dry ingredients
- Mix the dashi with egg.- wet ingredients
- Pour the wet ingredients into the dried ingredients. Mixed well.
- Heat oil on pan. When the pan is hot. pour the mixture to the pan and press it flat.
- Lay the bacon on top of the mixture.
- When one side is cook, flip it to another side. Keep flipping it until everything is cook.
- When the pancake is cook, put it on a plate.
- Make sure the bacon is facing up.
- Put the okonomiyaki sauce
- Put the mayo over the okonomiyaki sauce
- Sprinkle aonori over
- Put some bonito flakes
- Put the red ginger in the middle.