Hiroshima-style okonomiyaki has its roots in issen yoshoku,

a thin, sauce-topped batter popular before WWII.

Post-war reconstruction, driven by the 1949 Hiroshima Peace Memorial City Construction Law,

brought jobs and drew workers and merchants from across Japan.

With iron griddles widely available from local factories,

okonomiyaki stands became popular for offering inexpensive, filling meals.

Interestingly, many of the original vendors were from outside Hiroshima,

eager to start businesses in the city.

Today, Hiroshima ranks first in Japan for okonomiyaki shops per capita,

reflecting its deep cultural impact.

Hiroshima-Style Okonomiyaki Recipe

Ingredients (1 serving):

    • 1/2 cup cabbage, thinly sliced

    • 1/2 cup bean sprouts

    • 1 green onion, finely chopped

    • 2 slices of pork belly (or bacon)

    • 1 egg

    • 1/2 cup yakisoba noodles

    • Okonomiyaki batter:
        • 1/4 cup flour

        • 1/4 cup water

        • Pinch of salt

    • Toppings:
        • Okonomiyaki sauce

        • Japanese mayonnaise

        • Aonori (seaweed flakes)

        • Katsuobushi (bonito flakes)

Instructions:

    1. Make the batter: In a bowl, mix the flour, water, and salt until smooth.

    1. Start with the base: Pour a thin layer of batter onto a preheated, lightly oiled griddle (medium heat), spreading it out to about the size of a small pancake.

    1. Layer the vegetables: On top of the batter, layer cabbage, bean sprouts, and green onions.

    1. Add pork slices: Lay the pork slices on top of the vegetables, pressing them down gently.

    1. Flip the pancake: Carefully flip the whole pancake over, so the pork is now on the griddle. Cook until the pork is browned and crispy.

    1. Prepare the noodles and egg: While the pancake is cooking, on the other side of the griddle, heat the yakisoba noodles. Crack an egg beside the noodles and scramble it lightly, then place the noodles over the egg.

    1. Assemble: Place the flipped okonomiyaki on top of the noodles. Let it cook together briefly so the flavors meld.

    1. Top and serve: Flip one last time, top with okonomiyaki sauce, mayonnaise, aonori, and bonito flakes. Serve hot!