Hiroshima okonomiyaki (with egg layer)

Name: Hiroshima okonomiyaki (with egg layer)
Cuisine: United States
Ingredients: 80 g Flour; 120 ml Water; 400 g Shredded cabbage; 150 g cooked Thin noodles (yakisoba or ramen); 150 g Thin pork belly slices; 3–4 (for crepe layer) Eggs; to serve Okonomiyaki sauce; to serve Japanese mayonnaise; to finish Aonori & bonito flakes

A recipe from United States.

🇺🇸 United StateshiroshimaOkonomiyakilayeredeggCrepestreetFoodhighCarbregional

Nutrition (per serving)

780Calories

34 gProtein

78 gCarbs

38 gFat

10 gSugar

2000 mgSalt

Ingredients

80 g Flour
120 ml Water
400 g Shredded cabbage
150 g cooked Thin noodles (yakisoba or ramen)
150 g Thin pork belly slices
3–4 (for crepe layer) Eggs
to serve Okonomiyaki sauce
to serve Japanese mayonnaise
to finish Aonori & bonito flakes

Method

Mix flour + water into thin batter → set aside.
Heat large pan → add oil → spread thin layer batter → immediately pile shredded cabbage on top → press down → cook 4–5 min.
Flip cabbage-batter pancake → cook 4 min → push to side.
In empty space cook pork slices until browned → move pork on top of cabbage.
Add cooked noodles on top of pork → press down.
Pour beaten eggs over entire surface → cook until egg sets (≈3–4 min) → flip whole stack carefully.
Cook 2–3 min more → transfer to plate egg-side up.
Brush with okonomiyaki sauce → zigzag mayo → sprinkle aonori + bonito.
Serve hot — layered Hiroshima-style okonomiyaki with distinct egg crepe layer.