Cooking - Hiroshima Style Okonomiyaki

Published: Wednesday, January 10, 2024

After subsisting on bread, eggs, tofu, and sardines for a few weeks, I decided to try making Hiroshima Style Okonomiyaki. It differs from Osaka Style Okonomiyaki in that it contains soba noodles, and all the ingredients is not pre-mixed into a batter before putting it on a cooking element. Osaka Style might be easier to cook, but I tried making it before and didn't like the texture of the gooey inside, and seared outside.

These are the soba noodles I found. They were just ok. I probably won't buy them again.

I used Nappa Cabbage rather than regular cabbage since the store was out of regular...

For each person eating, take about 3/4 of a cup of unbleached flour and add in an appropriate amount of water, making the batter a bit thinner than pancake batter.

To get a smooth crepe, I recommend blending.

Spread it all out on a pan, or a grill if you're heckin' lucky, and add your veggies - cabbage, carrot, green onions, and other Japanese veggies you might have available. Normally, at this stage, you'd also add thin slices of pork, however, I don't like pork, so I am omitting it.

Flip the veggie crepe, and heat up the noodles with some sesame oil, if you want.

Cover up the soba noodles with the veggie crepe.

Make the egg crepe.

Put everything onto the egg crepe.

That's pretty much it. Now, if you cannot buy Okonomiyaki sauce, many online sources will say to use Tomato Sauce, Soy Sauce, and Worcestershire Sauce.

I mixed them together and didn't like the results. It was sorta like BBQ sauce, and too strong of a flavor for this Japanese dish in my opinion.

Top the final plate with whatever you want. Try to make look fancy after all those culinary arcobatics you peformed. Add mayo if that's something you are inclined to do.

To drink, I went with a can of PC Choice's lime flavoured carbonated water. The bottle version of this product is WAY more fizzy, but I've decided to avoid as much plastic as possible after reading a new CBC article written on the topic recently.

Now go ahead and cram.

Tomorrow, I plan to try making Osaka Style with the leftover ingredients. I have some ideas on how I can improve its texture compared to last time I made this. That'll be great, but what I really look forward to is trying an "authentic" serving in Japan sometime. I bet that'd be pretty tastey.

Tell me what you've been eating lately!

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