Entree: Japan – Chugoku – 広島焼き ➤ Hiroshima-yaki (Hiroshima-style layered savory pancake of batter, cabbage, noodles, pork, and egg topped with savory sauces)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 1/2 cups (190 g) all-purpose flour
- 1 1/4 cups (300 ml) dashi stock or water
- 2 large eggs (approx. 100 g)
- 4 cups (300 g) finely shredded cabbage
- 1 cup (100 g) bean sprouts, rinsed and drained
- 4 green onions, thinly sliced (60 g)
- 8 oz (225 g) cooked yakisoba or chuka noodles (about 2 servings)
- 4 pork belly slices, approx. 2 oz (55 g) each
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 1/3 cup (80 ml) okonomiyaki sauce
- 2 tbsp (30 ml) Japanese mayonnaise
- 1 tsp (1 g) aonori (dried seaweed)
- 1/4 cup (10 g) katsuobushi (bonito flakes)
- Pickled ginger (beni shoga) for garnish (optional)

Instructions

1. In a bowl whisk the flour and dashi (or water) until smooth to make a slightly thin batter. Beat in 1 of the eggs and set batter aside.
2. Heat a large flat griddle or heavy skillet over medium heat and brush with a little oil. Pour a quarter of the batter onto the griddle and spread into a thin 6–7 inch (15–18 cm) round.
3. Pile about 1 cup shredded cabbage, a quarter of the bean sprouts, and a portion of green onions on top of the batter round. Press gently and cook 2–3 minutes until the cabbage softens.
4. In a separate spot on the griddle, heat a little oil and fry the pork belly slices briefly until starting to brown. Push the cooked pork onto the top of the cabbage pile.
5. Flip the entire stack so the pork is on the bottom. Place a cooked portion of yakisoba noodles on top of the flipped pancake and press to form a compact layer.
6. Make a small well and crack the remaining egg onto the griddle; lightly scramble or fry flat. Place the pancake-and-noodle stack on top of the egg so the egg adheres to the bottom; press gently and cook 1–2 minutes to set.
7. Flip once more so the egg side is up and the pork is on top. Brush generously with okonomiyaki sauce and drizzle mayonnaise in a lattice pattern. Sprinkle with aonori and pile on katsuobushi.
8. Slide onto plates and garnish with pickled ginger if desired. Repeat to make four servings.