🥢 Tokyo Foodie

Hiroshima-yaki is a famous layered-style okonomiyaki originating from Hiroshima. Unlike the Osaka version, where all ingredients are mixed together, Hiroshima-yaki is built in layers — starting with a thin crepe-like batter, followed by cabbage, bean sprouts, pork slices, yakisoba noodles, and a fried egg. It’s finished with a sweet-savory okonomiyaki sauce and plenty of chopped green onions. The result is a hearty, flavorful dish with contrasting textures — crispy on the outside, soft in the middle, and rich with umami.

Ingredients

• 1/2 cup okonomiyaki flour (or all-purpose flour)
• 1/2 cup water
• 1 egg (for batter)
• 2 cups finely shredded cabbage
• 1/2 cup bean sprouts
• 2 slices pork belly
• 1 serving yakisoba noodles
• 1 egg (for topping)
• 2 Tbsp okonomiyaki sauce
• Green onions, finely chopped
• Oil, for cooking

Instructions

1. In a bowl, whisk flour, water, and one egg to make a smooth batter.
2. Heat a griddle or nonstick pan and lightly oil the surface. Pour a thin layer of batter to form a pancake base.
3. Add cabbage and bean sprouts on top, then place pork slices over them. Pour a small amount of batter over to hold the layers together.
4. Flip carefully and cook until the pork is crispy and cabbage is tender.
5. In a separate area of the pan, stir-fry yakisoba noodles with a little sauce, then place the cooked pancake on top of the noodles.
6. Crack an egg onto the griddle, spread it into a circle, and place the layered pancake on top of the egg.
7. Flip once more to finish cooking.
8. Brush with okonomiyaki sauce and sprinkle generously with green onions.

Tips

• Use fresh yakisoba noodles for authentic texture.
• Avoid overmixing the batter — a thin, crepe-like base is key.
• Add toppings like aonori (seaweed flakes) or bonito flakes for extra flavor.

Serving Ideas

• Serve hot straight from the griddle with extra sauce on the side.
• Pair with a cold beer or iced green tea for a classic Hiroshima-style meal.
• For a local touch, add oysters or cheese as a regional variation.

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