Hiroshima-Style Okonomiyaki 広島風お好み焼き

justonecookbook.com

MOMof 7Jewels

subheading: For the Batter:

150 ml water ( ⅔ cup minus 2 tsp)

1 tsp mirin

100 g cake flour ( ¾ cup + 1½ Tbsp; you can make homemade cake flour; or substitute all-purpose flour in a pinch)

subheading: For the Okonomiyaki Layers:

8.5 oz green cabbage (about 3 large cabbage leaves)

1 green onion/scallion

2 Tbsp katsuobushi (dried bonito flakes)

4 Tbsp tenkasu/agedama (tempura scraps) ( 12 g)

2 oz bean sprouts (about 1 handful)

2 Tbsp tororo kombu (dried kelp shavings; you can buy it online; optional)

6 pieces sliced pork belly

2 servings yakisoba noodles (pre-steamed; about 11 oz, 310 g)

2 large eggs (50 g each w/o shell)

okonomiyaki sauce (you can make my homemade okonomiyaki sauce recipe)

toppings of your choice (typically aonori (dried green laver seaweed), pickled red ginger ( beni shoga or kizami beni shoga), and Japanese Kewpie mayonnaise)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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