Hiroshima Okonomiyaki


150g Cabbage Leaves (5.3 oz)
70g Moyashi Bean Sprouts (2.5 oz)
4 tbsp Cake Flour
6 tbsp Water
1 bag of Fresh Yakisoba Noodles
1 tsp Sake or Water
Salt and Pepper
1 tsp Okonomiyaki Sauce
1 Egg
Bonito Powder
10g Ikaten – deep-fried dried squid coated with batter or Tenkasu – crunchy bits of deep fried flour-batter (0.35 oz)
60g Pork Belly Slices (2.1 oz)
Salt and Pepper
5 tbsp Chopped Spring Onion Leaves
Okonomiyaki Sauce
Aonori Seaweed
Vegetable Oil


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