Hiroshima Style Okonomiyaki: A Layered Japanese Classic

Hiroshima-style okonomiyaki is a Japanese savory pancake built in layers: a thin flour crêpe, cabbage, bean sprouts, pork, and often noodles, finished with egg and a sweet-savory sauce. Unlike Osaka-style okonomiyaki, where ingredients are mixed into the batter, this version is stacked and cooked in stages, giving each layer its own texture.

Ingredients

½ cup (60 g) all-purpose flour
½ cup (120 ml) water
1 teaspoon (5 ml) neutral oil, plus a little more for the griddle
2 cups (140 g) finely shredded green cabbage
1 cup (90 g) bean sprouts, rinsed and drained
2 scallions, thinly sliced (about ¼ cup/25 g)
4 thin slices (about 120 g) boneless pork belly or thin-cut pork shoulder
4 ounces (115 g) yakisoba noodles, fresh or precooked
1 tablespoon (15 ml) water, for loosening the noodles if needed
2 large eggs
2 tablespoons (30 ml) okonomiyaki sauce, plus more for serving
1 tablespoon (15 ml) Japanese mayonnaise, for serving
1 tablespoon (2 g) aonori (dried green seaweed), optional
1 tablespoon (2 g) katsuobushi (bonito flakes), optional
Pinch of fine salt

Instructions

Whisk the flour, water, and salt in a small bowl until smooth. The batter should be thin enough to pour easily, like crêpe batter. Set the cabbage, sprouts, scallions, pork, noodles, and eggs beside the cooking surface so you can build the layers without delay.
Heat a large flat griddle or wide nonstick skillet over medium heat and lightly oil it. Pour in half the batter and quickly spread it into a thin circle about 8 inches (20 cm) wide. Cook for about 1 minute, until the surface looks set but is not browned deeply.
Heap half the cabbage over the crêpe, then add half the bean sprouts and scallions. Arrange two slices of pork on top. Avoid pressing down hard: the vegetables will soften and settle as they cook. Cover with a large lid or an inverted heat-safe bowl and cook for 5 minutes, checking that the bottom is not scorching.
Slide a wide spatula under the stack and flip it carefully so the pork is against the griddle. Cook uncovered for about 5 minutes, until the pork is cooked through and the cabbage has softened. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Thin slices generally cook sooner, but use the thermometer rather than color alone.
While the stack cooks, warm half the noodles in a second lightly oiled pan over medium heat for 2–3 minutes. Add a splash of water if they stick, separating them gently with chopsticks or tongs. Shape the noodles into a flat round about the same size as the pancake.
Flip the cabbage stack back onto the noodle round, with the crêpe side facing up. Let it sit for about 1 minute so the layers settle. Repeat steps 2–6 with the remaining ingredients to make the second serving. If using one pan, cook the first serving, transfer it to a warm plate, and then cook the second; keep the finished portion covered rather than leaving it at room temperature.
For each serving, crack an egg into a lightly oiled area of the pan and break the yolk gently. Make the egg roughly the same size as the stack. When the white is nearly set, slide the stack onto the egg and cook for about 1 minute. Flip so the egg is on top and cook until the egg is fully set. Egg dishes should reach 160°F (71°C) according to USDA FSIS; check in the center with a food thermometer.
Transfer to plates. Brush or drizzle with okonomiyaki sauce and Japanese mayonnaise, then scatter with aonori and katsuobushi if using. Cut into wedges with a knife or a flat spatula and serve hot.

Tips

Keep the batter thin and the crêpe delicate. A thick pancake can make the layered stack heavy and slow the vegetables and pork to cook.
Use a wide spatula, or two spatulas, when flipping. If the cabbage spills, push it back under the stack; the layers do not need to look perfectly neat.
Yakisoba noodles are traditional and easy to find in many Asian groceries. If unavailable, use plain ramen noodles cooked and drained, or thin wheat noodles; avoid heavily seasoned instant noodle packets, which can overpower the sauce.
Okonomiyaki sauce has a sweet, tangy, savory flavor. If it is hard to find, mix 1 tablespoon (15 ml) Worcestershire sauce with 1 teaspoon (5 ml) ketchup and a small pinch of sugar for a quick substitute; it will be thinner and less fruity.

Serving Suggestions

Serve each pancake as a full meal, cut into wedges while hot. A small bowl of miso soup, a crisp cucumber salad, or lightly pickled vegetables balance the rich pork, noodles, and sauce. Extra sauce and mayonnaise can be served at the table so everyone can add the amount they like. The optional bonito flakes curl and move in the heat; they are a garnish, not a sign that the dish is undercooked.

Variations

For a seafood version, replace the pork with shrimp or thin pieces of squid and cook them through before assembling; seafood should reach 145°F (63°C) by a food thermometer. For a meat-free stack, omit the pork and add sliced mushrooms or extra bean sprouts, and use vegetarian noodles and sauce. Bonito flakes are made from fish, so leave them off as well if you want the dish fully vegetarian. You can also skip the noodles for a lighter, less filling pancake, though it will no longer have the familiar noodle layer of many Hiroshima-style versions. Regional shops and home cooks vary the toppings, noodle choice, and sauce, so adjust the finishing garnishes to taste.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep them for 3–4 days at 40°F (4°C) or colder. For best texture, store sauce and mayonnaise separately when possible. Reheat a portion in a covered skillet over low to medium heat with a teaspoon of water, turning once, until hot throughout; check that leftovers reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and verify 165°F (74°C) in the center. The cabbage softens and the noodles lose some crispness after storage. Freeze portions tightly wrapped for up to 2 months for best quality, then thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

What makes Hiroshima-style okonomiyaki different?
Its ingredients are cooked in distinct layers rather than mixed together: batter, cabbage, sprouts, pork, noodles, and egg. That structure keeps the cabbage and noodles recognizable in every slice.

Can I make it without a griddle?
Yes. A wide nonstick skillet works well, provided it is large enough to hold an 8-inch (20 cm) stack. For a smaller pan, make smaller pancakes and cook them one at a time so they are easier to flip.

Do I have to use yakisoba noodles?
No, but noodles are a classic part of this style. Plain ramen or another thin wheat noodle is a practical substitute. Cook and drain it first, and season lightly so the okonomiyaki sauce remains the main flavor.

Can I prepare the components ahead?
You can shred the cabbage, slice scallions, and measure the batter ingredients several hours ahead; refrigerate the prepared vegetables and keep the batter covered. For the best texture, cook and assemble the pancakes just before serving rather than storing a raw layered stack.

Why did my pancake fall apart when I flipped it?
It may have been too large, too loosely piled, or not cooked long enough to soften and settle. Use a wide spatula, keep the stack compact, cover it during the first cabbage-cooking stage, and flip decisively. Making smaller portions is a dependable fix.

Is okonomiyaki sauce vegetarian?
Check the ingredient label, because recipes and products vary and some sauces may contain fish-derived ingredients. If needed, use a vegetarian Worcestershire-style sauce with ketchup and a pinch of sugar, and omit bonito flakes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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