- Okonomi Sauce
- Yakisoba Sauce
Okonomiyaki（Hiroshima style）
Ingredients
1servings| soft wheat flour | 20g |
|---|---|
| water | 30ml |
| mirin seasoning | 0.3 tbsp |
| pork | 40g |
| egg | 1 |
| yakisoba noodles | 1 ball |
| cabbage | 150g |
| beansprouts | 30g |
| green onion | 5g |
| tempura crisps | 10g |
| bonito shavings | as required |
| aonori | as required |
| Otafuku Okonomi Sauce | 60g |
| Otafuku Yakisoba Sauce | 10g |
Instructions
- Cut cabbage and green onion, and slice pork.
- Put water and mirin into a bowl, add the wheat flour and mix.
- Heat a hot plate to 160-180 degrees C, put some of the batter (40g) in the center with a ladle and spread it out from the center (to a diameter of approximately 20cm).
- Add cabbage, tempura crisps, green onion, beansprouts, bonito shavings and pork in that order, and add the rest of the batter.
- When the mix is cooked through, turn over and cook well at 200 degrees C or higher; when it is cooked through, return the temperature to 160-180 degrees C and steam the vegetables.
- Stir-fry the yakisoba noodles and season with Yakisoba Sauce, adjusting for the quantity of okonomiyaki.
- When ④ is heated through, place it on top of ⑤ and lightly press together.
- Crack the egg into the hot plate, mix the yolk and white together and spread to the same width as the okonomiyaki; then place ➅ on top of the egg, turn the okonomiyaki over, spread on Okonomi Sauce and sprinkle on aonori.
