Photograph of the finished Bánh xèo Nhật Bản

Vietnam · Bánh xèo Nhật kiểu Hiroshima có mì

Bánh xèo Nhật Bản

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Cabbage Cabbage 1.8 lb
  • Photograph of Fresh ramen Fresh ramen 14.1 oz
  • Photograph of Pork belly Pork belly 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce 4.9 oz
  • Photograph of Japanese mayonnaise Japanese mayonnaise 3.5 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 0.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Mix the flour with 100 ml of water to form a paste, then spread a thin layer on the pan.
  2. 2 The Hiroshima style differs from the Osaka style in that it involves piling shredded cabbage high on top of the flour instead of mixing it in.
  3. 3 Place the pork belly on top of the pile of vegetables and cover with a lid for 8 minutes to allow the vegetables to shrink due to the steam.
  4. 4 Sear the ramen noodles separately in one corner of the pan until browned, then flip the entire tortilla over the noodles.
  5. 5 Fry the egg in a shallow pan, then place the entire tortilla on top of the egg, spread with okonomi sauce and mayonnaise, and sprinkle with shredded tuna.

With an appliance

  • Oven 49 min

    Replace step 3: after arranging the pork belly on top of the cabbage pile, transfer the heat-resistant pan to the middle rack of the 190-degree oven for 8 minutes, rotating the pan at the 5th minute to evenly flatten the vegetables; steps 4 and 5 still involve tossing the noodles and egg, then flipping the layers in the pan.

Start cooking