Easy Okonomiyaki

When I visited Japan, one of the highlights was eating Okonomiyaki in Hiroshima. I loved it and wanted to make it again when I returned home, but our first attempt following a recipe was entirely too complicated and disappointing. Laura encouraged me to try again, and we developed this simplified recipe, with much less hassle and flipping, but still retained the spirit of the dish.

Easy Okonomiyaki

A stress-free way to make the Hiroshima-style dish.

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Servings: 2

Course: Dinner

Cuisine: Japanese

Keyword: Veggie

Ingredients Equipment Method

Ingredients

  

• 2 packages ramen
• 3 eggs separated
• 6 slices bacon fake
• 1 cup cabbage shredded
• 1 medium leek diced
• 1/2 cup flour
• 1/2 cup water
• 1 tbsp mirin
• 1 tsp olive oil
• 1 bottle okonomiyaki sauce
• mayonnaise
• a few shakes furikake
• soy sauce
• milk for eggs

Equipment

• medium saucepan
• omlette pan
• griddle

Method

 

1. This is a cook-separate-then-assemble version of Okonomiyaki, for less stress.
2. Microwave the fake bacon for one minute. Set aside.
3. Cook the ramen noodle package according to instructions. Drain, and then mix in Okonomiyaki sauce until covered. Set aside.
4. Mix flour, water, olive oil, and mirin. Make sure it is somewhat thin. On a well-oiled griddle, pour out a pancake, and flip. Do this twice.
5. Mix up the eggs, and use the small frying pan to make two omelettes.
6. Add oil to medium , and saute the cabbage and leeks until they change color. Add soy sauce.
7. Now, you are ready to assemble. From bottom to top, the layers are: crepe, cabbage, bacon, ramen, omlette, more okonomiyaki sauce, mayonaise, and the furikake flakes. Serve and enjoy!