- Okonomiyaki Sauce. Buy Otafuku or make it yourself as described below)
- Mayonnaise (Kewpie Mayonnaise is recommended)
- Aonori (Tiny pieces of dried seaweed)
- 3 spring onions, finely chopped
Okonomiyaki (Hiroshima style)
- 12 tablespoons of flour
- ½ tablespoon mirin (sweet rice wine for cooking. Can be omitted)
- a little salt
- ½ scallion
- 1 leek
- 200 g bean sprouts
- 1 package of bacon or thinly sliced pork loin
- 4 eggs
- 400 g pre-cooked soba noodles (replace with another type of noodle if necessary)
- Katsuobushi ground very fine in a mortar (Smoked, dried Bonito fish planed into very thin flakes) Can be omitted.
If possible, buy Otafuku Okonomiyaki Sauce. Can be bought in most Asian supermarkets such as:
- Kakshidi Food in Kødbyen, Copenhagen
- The Chinese Merchant near Nørreport Station, Copenhagen
- Far East Trading close to Bruuns Galleri, Aarhus
You can also try to make it yourself from ingredients you can buy in normal supermarkets:
- 2 dl ketchup
- 2 tablespoons soy
- 2 tbsp Worcestershire Sauce
- 2 teaspoons sugar/liquid honey
Course of action
- Whisk flour and water. Add water until you have a thick frosting consistency.
- Add a little salt and mirin. Set the bowl aside.
- Now cut the scallions and leeks. Some finely chopped and others slightly coarser. I prefer the latter, so that you retain some texture and crispness in the cabbage. Try yourself out.
- Place cabbage, leeks, rinsed bean sprouts, bacon/pork, egg in shell, soba noodles, ground katsuobushi in separate bowls so they are ready to go.
- Now pour batter onto a non-slip pan so that the pancake is the size of a large pita bread in circumference. Sprinkle on the ground katsubushi.
- Take a small handful of cabbage, a little less leek and the same amount of bean sprouts and place it on the pancake in layers.
- Now cover the entire pancake with 2-3 slices of bacon without overlapping. Pour a small amount of dough on top before flipping the entire mole white. The dough acts as glue for all the ingredients.
- Next, fry 1/4 of the noodles in a little oil. Turn them in a little okonomiyaki sauce on the pan.
- When the bacon is cooked, you move the cabbage part on top of the noodles so that the pancake itself is still facing upwards.
- Now break out an egg next to it and spread it with your spatula so that it has approx. same circumference as your cabbage pancake.
- While the egg is still half-cooked, move the cabbage pancake on top of the eggs, noodle side down.
- When the egg is cooked, turn the entire mole white over.
- Cover the pancake with toppings. Okonomiyaki sauce, mayo, Aonori and spring onions.
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.