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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the batter for okonomiyaki.

  • Combine the cake flour and water in a bowl.

  • Mix it with a balloon whisk

  • until there are no pockets of dry flour.

  • Let the batter sit for ten minutes

  • in order for it to reach the correct consistency.

  • Meanwhile, remove the core of the cabbage.

  • Take out the center part

  • and then shred the leaves.

  • Now, let’s make Hiroshima Okonomiyaki.

  • Coat a heated griddle with vegetable oil.

  • Stir the batter

  • and then pour it onto the griddle.

  • Spread the batter into a round shape using the back of the ladle.

  • Make sure to leave a bit of batter in the bowl for later use.

  • Sprinkle on the bonito powder.

  • Place the shredded cabbage onto the batter

  • and sprinkle on more bonito powder.

  • Layer the moyashi bean sprouts on the cabbage.

  • Crumble on the ikaten, deep-fried dried squid coated with batter.

  • Finally, line up the pork belly slices on top

  • and cook for about 5 minutes.

  • Make sure the okonomiyaki isn’t stuck to the griddle.

  • Season the pork slices with the salt

  • and the pepper.

  • Stir the remaining batter

  • and pour it onto the okonomiyaki.

  • This will help to combine the vegetables

  • and also prevent the pork from getting tough.

  • Now, flip the okonomiyaki with the turners.

  • Gather the scattered vegetables

  • and reshape the okonomiyaki.

  • And now, coat the griddle with vegetable oil

  • and add the fresh yakisoba noodles.

  • Sprinkle on the sake,

  • salt

  • and the pepper.

  • Divide the noodles in half

  • and stir-fry the yakisoba.

  • Add the okonomiyaki sauce.

  • Continue to stir-fry, distributing the sauce evenly.

  • Shape the noodles into a circle

  • and brown the other side.

  • Now, lift the okonomiyaki with the turners

  • and place it onto the noodles.

  • Clean the griddle with a dampened kitchen towel

  • and then recoat it with oil.

  • Add the egg,

  • break the yolk

  • and shape it into a circle.

  • Quickly place the okonomiyaki onto the fried egg

  • and then flip it over.

  • Coat the okonomiyaki with a generous amount of okonomiyaki sauce.

  • Sprinkle on the bonito powder

  • and the aonori seaweed.

  • Finally, top with the chopped spring onion leaves

  • and now it is ready to serve.

  • Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter

  • and thick layers of toppings.

  • To fully cook the inside, preheat the griddle to a high heat.

  • You can also use udon, soba or pasta instead of yakisoba noodles.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 okonomiyaki batter griddle sprinkle bonito stir

Hiroshima Okonomiyaki

  • 75 14
    阿多賓 posted on 2013/09/19
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