Hiroshima Okonomiyaki Recipe

A vegetarian version of a Japanese stacked pancake, with shittake mushrooms, bean sprouts and cabbage.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(1 vote) 2/5

Les ingrédients

Pour people
  • For the batter
  • Plain flour : 300 g
  • Rice flour : 100 g
  • Water : 480 ml
  • Whole egg(s) : 4 whole
  • For the filling
  • White cabbage(s) : 0.5 whole
  • Soya beansprout(s) : 200 g
  • Shiitake mushroom(s) : 300 g
  • Soba noodles : 600 g
  • Whole egg(s) : 6 whole
  • For the garnish(es)
  • Spring onion(s) : 8 whole
  • Pickled ginger : 20 g
  • Mayonnaise sauce : 50 g
  • Brown sauce : 70 ml
  • Toasted sesame seeds : 10 g
  • Nori leave(s) : 2 whole



    Mix the flours with the water and 4 eggs until you have a smooth batter with no lumps.
    Leave to rest.
    Bring a pan of water to the boil and cook off the soba noodles according to the packet requirements.
    Cool in water, drain, and leave to cool.


    Begin by chopping your green onion and cabbage. Try to chop your cabbage as finely as possible.
    Slice your mushrooms and saute them just to soften and add a splash of soy sauce to flavour.
    Take a frying pan or hot plate and grease with a splash of vegetable oil and place on a medium heat. Make sure the pan is evenly heated before the next step or the okonomiyaki will have trouble taking shape.

    Add just under half the batter to the pan in a nice even circle, remember not to make the circle too wide or it won't be able to keep its shape. Next, add half the cabbage and half the bean sprouts on top of the batter, now add your cooked mushrooms.

    Pour 1 tbsp of the batter on the top of the mix to hold everything together and let the okonomiyaki cook for about 7 to 10 minutes before flipping it over with a spatula to cook on the other side.

    Whilst the other side of the okonomiyaki is cooking for 7 to 10 minutes, grab another pan and cook 1 serving of soba with a bit of sesame oil.

    Once the soba are cooked, with a spatula move the okonomiyaki on top of the noodles. Crack an egg in a bowl and break the yolk before pouring in the first pan to the side of the okonomiyaki.

    Place the okonomiyaki (with the noodles underneath) over the egg and leave to cook for 1 to 2 minutes. Once done, flip the completed okonomiyaki over onto a plate and smother in a criss-cross pattern with brown sauce and mayonnaise. The final touch is to sprinkle the spring onion, sesame seeds and pickled ginger on the top.

Chef's tip

«Traditionally the brown sauce is Okonomiyaki sauce which is very similar to HP. Also, they would smother the finished dish in Bonito flakes and something crispy like crispy shallots or tempura batter.»

Your comments