Hiroshima-style okonomiyaki is a savory Japanese pancake made with thin crepe-like batter, layers of cabbage, bean sprouts, crispy pork belly, yakisoba noodles, and a fried egg, then topped with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori (seaweed powder). Unlike Osaka-style okonomiyaki, this version is layered, not mixed. Follow this step-by-step guide to make an authentic Hiroshima-style okonomiyaki at home!
Okonomiyaki (Hiroshima-Style)
Difficulty: ★★★★★2
servings20
minutes30
minutesIngredients
- For the Batter:
4 ladles (about 1 cup) all-purpose flour (Substitute: Okonomiyaki flour if available)
1 pack dashi powder (Substitute: 1/2 tsp salt + 1/2 tsp hondashi granules)
1 cup (240ml) water
- For the Filling & Toppings:
1/2 head cabbage, shredded (not too fine)
pack bean sprouts
1 small bunch green onions, finely chopped (Pre-cut packs are convenient!)
1 pack ika-ten (fried squid tempura chips), crushed (Substitute: Ten-kasu (tempura bits) or omit if unavailable)
2 packs yakisoba noodles (Substitute: Ramen noodles or thin egg noodles if needed)
1 pack thinly sliced pork belly (preferably long strips)
2 eggs
- For Cooking & Seasoning:
Vegetable oil, for frying
Worcestershire sauce or okonomiyaki sauce (Otafuku brand recommended)
Japanese mayonnaise (Kewpie recommended)
Bonito flakes (katsuobushi)
Aonori (dried seaweed powder)
Directions
- Prepare the Vegetables & Batter
Chop the cabbage into thin shreds, but not too fine.
Rinse the bean sprouts and pat dry with a paper towel.
In a mixing bowl, whisk together flour, dashi powder, and water to make a thin, crepe-like batter.
Let it rest while you prepare the fillings. - Cook the Thin Pancake Base
Heat a large non-stick skillet or griddle to about 400°F (200°C).
Pour one ladleful of batter onto the skillet, using the back of the ladle to spread it into a thin 10-inch (26 cm) circle.
Sprinkle a little dashi powder over the batter for extra umami. - Layer the Vegetables & Pork Belly
On top of the batter, layer in this order:Shredded cabbage
Bean sprouts
Chopped green onions
Crushed ika-ten (or ten-kasu tempura bits)
Thin slices of pork belly, arranged to cover the vegetables
Drizzle a small amount of batter over the layers to help bind them together. - Flip the Okonomiyaki
Carefully flip the entire stack over so that the cabbage is now on the bottom.
Don’t worry if it looks messy—use a spatula to tuck in any loose cabbage.
Reduce the heat to medium-low and press down gently to flatten the pancake.
Cook for 4–5 minutes until the vegetables soften. - Prepare the Yakisoba Noodles
While the okonomiyaki is cooking, heat a separate section of the griddle (or another pan).
Add a little oil and toss in the yakisoba noodles.
Pour about 1 tbsp Worcestershire sauce over the noodles and stir-fry until lightly browned. - Assemble the Layers
Once the pancake is flat and stable, move it aside and place the yakisoba noodles on the griddle.
Transfer the okonomiyaki stack on top of the noodles. - Cook the Egg & Final Flip
Crack one egg onto the griddle and gently break the yolk.
Use the spatula to spread the egg out into a thin circle, about the same size as the pancake.
Once the egg is slightly set, place the entire okonomiyaki stack on top of the egg.
When the egg is fully cooked, flip the okonomiyaki one last time so that the egg is now on top. - Add Toppings & Serve
Transfer to a plate.
Generously brush okonomiyaki sauce over the top.
Drizzle with Japanese mayonnaise in a zig-zag pattern.
Sprinkle bonito flakes (katsuobushi) and aonori (dried seaweed powder) on top.
Serve hot and enjoy!
Notes
- ✔ For easier flipping: Use two spatulas and flip confidently in one motion. If some ingredients spill, just tuck them back in!
✔ For extra crispy pork belly: Place the pork directly onto the griddle first before layering the vegetables.
✔ For a richer taste: Add a drizzle of soy sauce or sesame oil to the noodles.
✔ For variety: Try adding shrimp, squid, or cheese for extra flavor.
✔ Storage: Hiroshima-style okonomiyaki is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a pan.