:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/LQLcpBLDSDME7RPlKExM/811b2efc0c4077668b55978de14b85.png "Savory Japanese Pancake Hiroshima Yaki")
Savory Japanese Pancake Hiroshima Yaki
This is a savory pancake with layers of flavors and textures - an unparalleled gastronomic delight.
Ingredients
- 200 g pancake flour
- 320 ml water
- 4 eggs
- 300 g thin-sliced pork belly
- 12 shrimps
- 200 g sprouts
- 1 Cabbage. finely chopped
- 400 g yakisoba noodles
- Okonomiyaki sauce
- 4 green onions, chopped
- Aonori (Japanese seaweed flakes)
- Katsuobushi (dried, fermented and smoked skipjack tuna)
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Directions
Start by mixing the pancake flour and water together in a bowl, ensure it's free of lumps. This will form the batter for your Hiroshima Yaki.
Heat a non-stick pan over medium-heat. Pour a ladle of batter onto it and spread well to create a thin round pancake. I recommend not to rush this stage, remember it's more about the process rather than haste.
If your pancake is thin enough, you would see through it. Now, put a quarter of the cabbage, sprouts, pork slices, and shrimps on top of the pancake.
Drizzle another ladle of batter over the ingredients. The extra layer of batter aids in binding all the ingredients together. Make sure to scatter rather than pour to create a lacy effect.
Break an egg onto a different part of the pan and scramble it lightly. Add a small handful of yakisoba noodles to the pan and stir-fry next to it until they’re soft.
Transfer the pancake onto the noodles and egg. Spoon a generous amount of Okonomiyaki sauce on top and cook for a couple more minutes until the ingredients are done.
Flip it one more time, making the noodle side up and cook for just 1-2 minutes to bring out the flavors of the sauce.
Slide it onto a plate, sprinkle with green onion, aonori, and Katsuobushi.
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TammersSavory Japanese Pancake Hiroshima Yaki
This is a savory pancake with layers of flavors and textures - an unparalleled gastronomic delight.
Start by mixing the pancake flour and water together in a bowl, ensure it's free of lumps. This will form the batter for your Hiroshima Yaki.
Heat a non-stick pan over medium-heat. Pour a ladle of batter onto it and spread well to create a thin round pancake. I recommend not to rush this stage, remember it's more about the process rather than haste.
If your pancake is thin enough, you would see through it. Now, put a quarter of the cabbage, sprouts, pork slices, and shrimps on top of the pancake.
Drizzle another ladle of batter over the ingredients. The extra layer of batter aids in binding all the ingredients together. Make sure to scatter rather than pour to create a lacy effect.
Break an egg onto a different part of the pan and scramble it lightly. Add a small handful of yakisoba noodles to the pan and stir-fry next to it until they’re soft.
Transfer the pancake onto the noodles and egg. Spoon a generous amount of Okonomiyaki sauce on top and cook for a couple more minutes until the ingredients are done.
Flip it one more time, making the noodle side up and cook for just 1-2 minutes to bring out the flavors of the sauce.
Slide it onto a plate, sprinkle with green onion, aonori, and Katsuobushi.
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