One of Japan's most popular foods is Okonomiyaki, but did you know there are 2 ways to make this dish? For Kansai-style Okonomiyaki all the ingredients are mixed while raw, but for Hiroshima-style Okonomiyaki, they're actually placed one on top of each other instead of being mixed.

Let's take a look at how Hiroshima-style Okonomiyaki is made! If you don't have a hotplate it might be a little more difficult, but it can be done in a frying pan. Why not try it yourself? 

Hiroshima-style Okonomiyaki Ingredients (2 Servings)

  • Flour(Weak Flour)40g
  • Water 60cc
  • Mirin Teaspoon x1
  • Cabbage(Thinly Sliced)300g
  • Green Spring Onion(Thinly Sliced)10g
  • Bean sprouts 60g
  • Yakisoba Noodles(Chinese Noodles)2 Sets
  • Pork Back Ribs 80g(6 Slices)(Beef is also fine)
  • Egg x2
  • Dried Bonito Flakes(Around 2g)
  • Tempura Scraps 20g
  • Seaweed
  • Okonomi Sauce
  • Yakisoba Sauce 20g

Required Tools

Left: Okonomiyaki Hotplate (48cm Width), Right: Okonomiyaki Spatulas (x2)

Ingredients Explanation:

Left: Seaweed, Middle: Dried Bonito Flakes, Right: Tempura Scraps


  1. Place 60cc of water in a bowl, add the mirin and flour, then mix well.
  2. Cut the cabbage into 2-3mm slices.
  3. Place the mix onto a hotplate at around 160〜180℃ for 8 minutes, and form into a circle with a radius of around 20cm.
    Tip: Try to make the mix as thin as possible! Press the center down around 5 times before spreading to ensure maximum thinness!
  4. Sprinkle the bonito flakes, cabbage, tempura scraps, spring onion, bean sprouts, and meat over the mix. Then place a little more mix over the top of that.
  5. Raise the heat to around 200℃, place a little more raw mixture over the top, then flip.
  6. Heat up the noodles in the free space around the hot plate.
    Tip: Cook until the cabbage becomes translucent! If you hold the mix with your 2 spatulas as you cook, you're able to cook the cabbage in the middle as well. Once the meat is cooked, lower the heat to 180℃ and cook the cabbage for a further 5 minutes.
  7. Place the yakisoba sauce over the yakisoba noodles, and heat while expanding to a similar size to step 6. Once step 6's cabbage is cooked, flip once more before placing the noodles on top.
  8. Crack and egg and shape with your spatulas into a circle. Once fried, place it over step 7.
  9. To complete the dish, pour some Okonomi sauce and sprinkle some seaweed over the top, enjoy!

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