• Okonomi Sauce
  • Yakisoba Sauce

Okonomiyaki(Hiroshima style)


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


  1. Cut cabbage and green onion, and slice pork.
  2. Put water and mirin into a bowl, add the wheat flour and mix.
  3. 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).
  4. Add cabbage, tempura crisps, green onion, beansprouts, bonito shavings and pork in that order, and add the rest of the batter.
  5. 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.
  6. Stir-fry the yakisoba noodles and season with Yakisoba Sauce, adjusting for the quantity of okonomiyaki.
  7. When ④ is heated through, place it on top of ⑤ and lightly press together.
  8. 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.

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