Hiroshima-style okonomiyaki, a savory pancake hailing from Hiroshima, Japan, is a culinary masterpiece that transcends a simple meal. Unlike its Osaka counterpart, this variation boasts a layered structure, building a satisfying symphony of textures and flavors. Imagine crispy yakisoba noodles embraced by a fluffy egg, all nestled beneath a delicate, savory pancake and crowned with a rich okonomiyaki sauce, mayonnaise swirls, and a sprinkle of aonori (seaweed flakes) and beni shoga (pickled ginger). This isn't just a dish; it's an experience that will transport your taste buds to the streets of Hiroshima.
The key to mastering this regional specialty lies in understanding the precise layering technique and the delicate balance of ingredients. This recipe will guide you through each step, ensuring you achieve that perfect Hiroshima-style okonomiyaki at home. Ready to embark on this delicious culinary journey? Let's get started with our step-by-step guide!
Tools Needed
- frying pan
- small frying pan (optional)
- spatula
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Batter and Ingredients
- Mix flour, salt, and water until smooth. The batter should be thin, similar to crepe batter.
- Thinly slice the cabbage, aiming to cut against the fibers for faster softening.
- Finely chop the green onions.
Step 2. Cook the Okonomiyaki Base and Fillings
- Lightly oil the frying pan. Pour a ladleful of batter, spreading it thinly across the pan before it sets. Cook until lightly browned.
- Lightly oil the pan. Add the pork belly, then half the cabbage, followed by a layer of green onions and tempura scraps (optional). Top with the remaining cabbage.
- Pour the remaining batter over the cabbage, swirling to cover the surface evenly.
- Cover the pan and let the cabbage steam gently for a while. This is key to softening the cabbage.
- While the okonomiyaki steams, cook the soba noodles in a separate frying pan. Season with soy sauce.
- In the yakisoba pan, fry eggs, breaking the yolks to spread evenly.
Step 3. Assemble and Cook the Final Dish
- Place the cooked yakisoba noodles on top of the eggs. Top with the steamed cabbage and pork mixture.
- Press down firmly to compact the ingredients and release moisture. Cook until the bottom is golden brown.
Step 4. Serve and Garnish
- Cut the okonomiyaki into bite-sized pieces using a spatula. Drizzle with okonomiyaki sauce, aonori, and more green onions, to taste.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Cutting against the cabbage fibers helps it soften faster.
- Adding tempura scraps adds texture and umami.
- Spread the crepe batter thinly to ensure even cooking.
- Cooking the pork belly first ensures a crispy texture.
- Steaming the cabbage is key to achieving soft, flavorful cabbage.
- Soy sauce is a recommended seasoning for the yakisoba noodles.
Nutrition
- N/A
FAQs
1. Can I use a different type of noodle instead of yakisoba?
While yakisoba noodles are traditional, you can experiment with other thin noodles, but the texture might differ slightly. The key is to ensure they're cooked al dente.
2. What's the best way to flip the okonomiyaki without breaking it?
Use a large spatula and work slowly and carefully. If it seems too delicate, you can use two spatulas for extra support. A well-cooked pancake will be easier to flip.
3. Can I make the batter ahead of time?
Yes, the batter can be prepared a few hours in advance and refrigerated. Just give it a good stir before cooking.
So there you have it—a delicious and authentic Hiroshima-style okonomiyaki, made entirely in your frying pan. With a little practice, you'll be mastering this layered pancake and impressing your friends and family with your newfound culinary skills. Enjoy the savory goodness!