Okonomiyaki (Hiroshima Style)

Okonomiyaki, also known as the “Japanese Pancake”. My first experience with the Hiroshima style Okonomiyaki was 3 years ago when I first had it in Tokyo. I have never stopped thinking about it since. For those who are unfamiliar with Japanese Food, there are basically 2 styles of Okonomiyaki out there: Hiroshima and Osaka style. The Hiroshima style is made with Japanese stir fry noodles (Yakisoba) and the Osaka style is more like a battered pancake. Besides the noodles, both of them have the same basic ingredients and you can add whatever you like in them.

This was my first attempt at the Hiroshima style Okonomiyaki and it was also Bill’s first experience with it as well. I didn’t realize there were so many steps until I started uploading the pictures. There are quite a few photos for this post.


This is a head of Cabbage.


Sliced Pork from the Asian Market.


Dried Bonito Flakes. Basically made from fish and they look like they’re moving and alive when you put them on hot food.

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Tonkatsu sauce (“Bulldog” Sauce) and chips. I have to mention that Tonkatsu sauce is more for deep fried cutlets, and they do sell Okonomiyaki sauce separately, but I can’t really tell the difference and I didn’t want to fill up my pantry with so many sauces, so I just used this instead.


The batter, or the “Glue”:  Made from cake flour, salt and water. They used to sell the pre-mixed flour at the Asian Market, but they stopped selling them a couple of months ago. I ended up making my own. It’s really quite simple so I’ll be making my own batter from now on.


Stir frying the Yakisoba with the Bulldog sauce.


Making the Pancake. Perfect Circle.


Add in the bonito flakes and chips…


…then the cabbage…


and the sliced pork that Bill cooked by accident during his attempt to defrost it…




In a separate pan, break in an egg and form it into the shape of the pancake.


While the egg is cooking, add in the Yakisoba.


Then take the pancake that’s been cooking on the griddle and place it on top of the Yakisoba/Egg.


Sauce it.


Done! Finally.


And this is what it looks like inside.

Every once in a while, I will make the Osaka style Okonomiyaki at home, so the next time I do that, I’ll post it up and share it with you guys. Traditionally, this is made on a huge hot plate, but I didn’t have a pancake griddle so I had to cook them on 2 separate pans, which made it a bit messier.

The sauce is what really makes the dish. The Okonomiyaki restaurants in Japan would have their own home-made signature Okonomiyaki sauce, but the “Bulldog sauce” is just fine. I think I’m due for a trip to Japan soon…