Sunday 12 October 2014


Hiroshima Okonomiyaki Japanese Pancake (Simple version)

Serves 1


1. 100 g or 1 leave cabbage thinly shredded (fill approx. 1 small bowl)
2. ½ onions sliced (optional)
3. 1 stalk spring onions chopped
4. A handful of bean sprouts (fill approx. 1 small bowl) (optional)

1. 2 eggs
2. 1/4 cup plain flour
3. 1/4 cup water
4. 1/4 tsp dashi (hondashi powder)
5. 1/4 tsp salt
6. 1/4 tsp sugar
7. 1/4 tsp mirin (optional)
8. ½ cup Tenkasu (Agedama) (Tempura scraps) (optonal)
9. 1 tsp cooking oil

Optional filling:
Sliced bacon, prawn, salmon, octopus, squid or thinly-sliced pork belly

1. Japanese Okonomiyaki sauce (or HP sauce)
2. Japanese mayonnaise (Kewpie)
3. Japanese Bonito fish flakes (Katsuobushi)
4. Japanese dried green seaweed (Aonori seaweed)


1. Mix dashi powder with water.

2. Add egg, flour, salt and sugar and mix well until it is smooth with no lumps.

3. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture using ladle forming into a round pancake shape and fry for 2 mins until firm.

4. Sprinkle bonito flakes on the pancake and then add cabbage on top.

5. Add onion, spring onions and bean sprouts on top.

6. Add slices of bacon on top.

7. Spread 1 TBS batter on top to hold the pancake together.

8. Flip over and cook the pancake on the other side.

9. Dish out onto a dish.

10. Heat pan with a little oil and fry an egg to the shape of a pancake.

11. Add back the pancake on top of the egg.

12. Drizzle okonomi sauce on top in a line followed by mayonaise in a line.

13. Garnish with bonito flakes, aonori seaweed and serve immediately.

Video Demonstration:

Additional Information:

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