Kansai-style & Hiroshima-style Okonomiyaki Savory Pancakes
TOTAL TIME
30mins
-
COOK TIME
30mins
-
SERVES
2
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Ingredients
【Kansai-style Okonomiyaki】
300g cabbage
150g silken tofu
150g pork belly
Kikkoman Tonkatsu Sauce, for topping
Japanese mayonnaise, for topping
Dried green laver flakes (aonori), for topping
Bonito flakes, for topping
vegetable oil, as needed
(A) 80g all-purpose flour
80ml water
2 eggs
【Hiroshima-style Okonomiyaki】
300g shredded cabbage
60g mung bean sprouts
2 tbsp green onions, sliced
3 tbsp tempura bits
150g pork belly
2 packs of fresh Chinese noodles (yakisoba noodles)
2 eggs
Kikkoman Tonkatsu Sauce, for topping
Japanese mayonnaise, for topping
sliced green onions, for topping
vegetable oil, as needed
(B) 50g all-purpose flour
100ml water
Method
- 【Kansai-style Okonomiyaki】
Dice the cabbage into 1cm pieces.
Pat the tofu dry with a paper towel.
Slice the pork belly as thinly as possible, then cut into 15cm-long pieces. - Add the cabbage, tofu, and (A) ingredients (flour, water, and eggs) into a bowl and mix until the tofu becomes smooth.
- Heat vegetable oil in a frying pan over high heat. Pour in half of the Kansai-style okonomiyaki batter and spread out into circle. Lay half of the sliced pork belly on the top evenly.
- Cook for 3 minutes until the bottom browns and the edges begin to set. Flip over and continue to cook till fully cooked, spread with Kikkoman Tonkatsu Sauce. Drizzle with Japanese mayonnaise and sprinkle with aonori and bonito flakes to taste. Repeat with the remaining batter to make the 2nd okonomiyaki.
- 【Hiroshima-style Okonomiyaki】
Shred the cabbage.
Slice the pork belly as thinly as possible, then cut into 15cm-long pieces.
Mix together (B) ingredients (flour and water) in a bowl to make the batter and reserve 4 tbsp in a separate bowl. - Heat vegetable oil in a frying pan over medium heat. Add the yakisoba noodles and pan-fry, separating the noodles as they cook. Add 4 tbsp Kikkoman Tonkatsu Sauce and stir to coat the noodles. Once thoroughly cooked, remove half of the noodles and set aside. Turn off the heat and form the remaining noodles into circle.
- In a separate frying pan, heat vegetable oil over medium heat. Pour in half of the batter from step 5 and smooth into circle.
- Layer half of the cabbage, bean sprouts, green onions, tempura bits, and pork belly (in that order) evenly on the batter disk from step 7. Drizzle on 2 tbsp of the reserved batter from step 5, then flip the okonomiyaki over. Once the pork has fully cooked, flip it over again so the pork is on the top and layer on the cooked yakisoba noodles from step 6.
- In the now-empty yakisoba noodle frying pan, heat vegetable oil over medium heat and crack in one egg. Lightly break the yolk with a rubber spatula and shape the egg into circle. Place the layered okonomiyaki from step 8 on top of the egg. Once the egg is cooked, flip the entire okonomiyaki over and spread with Kikkoman Tonkatsu Sauce. Drizzle on Japanese mayonnaise and sprinkle with green onions.
Key tip
This recipe yields large, hearty okonomiyaki in both the Osaka and Hiroshima styles!
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