Okonomiyaki de Hiroshima
Une crêpe fine empilée avec chou, porc et nouilles, puis coiffée d'un œuf, de sauce et de mayonnaise.
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Make the thin batter
Whisk the flour, cold water (or dashi) and a pinch of salt together in a bowl until completely smooth, with no lumps. Let it rest for 10 minutes; the batter should be thin and pourable, like a crepe batter, since Hiroshima-style okonomiyaki uses it only as a thin base layer.
- 100 g flour
- 150 ml water or dashi
- 1 pinch salt
✅ C'est prêt quand : the batter is smooth and lump-free and has rested at least 10 minutes
Prep the toppings
Shred the cabbage finely with a sharp knife, keeping the pieces light and separate rather than mushy. Rinse the bean sprouts, slice the spring onions, and season the pork belly slices with a little salt and pepper.
- 400 g cabbage
- 100 g bean sprouts
- 4 spring onions
- 150 g pork belly
- to taste salt and pepper
✅ C'est prêt quand : all vegetables are cut and the pork is seasoned and ready by the stove
Build the cabbage stack
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Flip and press
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Cook noodles and egg
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Sauce, garnish and serve
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Make the thin batter
Whisk the flour, cold water (or dashi) and a pinch of salt together in a bowl until completely smooth, with no lumps. Let it rest for 10 minutes; the batter should be thin and pourable, like a crepe batter, since Hiroshima-style okonomiyaki uses it only as a thin base layer.
- 100 g flour
- 150 ml water or dashi
- 1 pinch salt
✅ C'est prêt quand : the batter is smooth and lump-free and has rested at least 10 minutes
Prep the toppings
Shred the cabbage finely with a sharp knife, keeping the pieces light and separate rather than mushy. Rinse the bean sprouts, slice the spring onions, and season the pork belly slices with a little salt and pepper.
- 400 g cabbage
- 100 g bean sprouts
- 4 spring onions
- 150 g pork belly
- to taste salt and pepper
✅ C'est prêt quand : all vegetables are cut and the pork is seasoned and ready by the stove
Build the cabbage stack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Flip and press
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook noodles and egg
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Sauce, garnish and serve
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The Story Behind the Dish
Okonomiyaki traces back to simple griddle snacks sold on the streets, and the Hiroshima version grew out of lean post-war years when cooks stretched a thin wheat batter with whatever cheap, filling ingredients were on hand, especially cabbage and noodles. Rather than mixing everything into one batter like the Osaka style, Hiroshima cooks began building the ingredients in layers on the griddle, letting the cabbage soften down and the noodles crisp underneath.
Over time this layered method became the city's own distinct style, served from small family-run stalls and food halls where cooks worked the hot griddles with practiced speed. The dish spread across Japan as a comforting, affordable meal, but Hiroshima has always kept its particular stacking technique as a point of local pride.
⭐ Why It's Famous
It's famous for its unmistakable construction: instead of a single mixed batter, Hiroshima-yaki is assembled layer by layer, with noodles tucked inside and the whole stack flipped and pressed into one tall, satisfying pancake.
💡 Fun Fact
Locals can be fiercely particular about the order of the layers, and many stalls in Hiroshima are built around open griddles where you can watch the entire stacking and flipping process happen right in front of you.
Hiroshima, Japan
34.39°N, 132.46°E
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