Photograph of the finished Hiroshima okonomiyaki

Japan · Bánh xèo Hiroshima nhân hàu

Hiroshima okonomiyaki

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

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.8 lb
  • Photograph of Cabbage Cabbage 3.1 lb
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Fresh ramen Fresh ramen 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pork belly Pork belly 14.1 oz
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce 6.3 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Spring onion Spring onion 4.2 oz

Method

  1. 1 Wash the oysters in lightly salted water, then pat them dry and coat them with a thin layer of flour.
  2. 2 Coat the oysters in flour and pan-fry them separately for 90 seconds to prevent them from releasing too much liquid and making the pancake soggy.
  3. 3 Spread a thin sheet of batter like a crepe, then pile a mountain of shredded cabbage on top.
  4. 4 Arrange the pork belly and pan-fried oysters on top of the cabbage mound, then cover for 5 minutes to allow the cabbage to wilt.
  5. 5 Fry the ramen noodles separately into a flat layer, then place the entire cake on top of that noodle layer.
  6. 6 The Hiroshima method involves stacking the clay in separate layers and then placing them on top of each other, which is quite different from the Osaka method of mixing them all in one pond.

With an appliance

  • Oven 49 min

    Replace step 4: after arranging the pork belly and oysters on the cabbage, transfer the heat-resistant pan to the middle rack of the 190-degree oven for 7 minutes, rotating the pan at the 4th minute to evenly flatten the vegetables; steps 5 and 6 still involve pressing the noodles and then flipping the layers in the pan.

Start cooking