Okonomiyaki Osaka vs Hiroshima: Two Styles, One Recipe

Okonomiyaki is a savory Japanese griddle cake, usually made with cabbage, batter, and toppings such as pork, sauce, and mayonnaise. Osaka-style mixes its ingredients into the batter, while Hiroshima-style layers them with noodles; this recipe makes both versions so you can compare their textures and flavors at home.

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (180 ml) dashi, cooled; use water or low-sodium chicken broth if needed
2 large eggs (about 100 g without shells)
½ teaspoon (2 g) fine salt
1 teaspoon (4 g) baking powder
6 cups (450 g) finely shredded green cabbage
4 scallions (about 60 g), thinly sliced
4 ounces (115 g) raw pork belly, thinly sliced
4 ounces (115 g) dried yakisoba noodles, or 2 cups (300 g) cooked plain wheat noodles
2 tablespoons (30 ml) neutral cooking oil, divided
¼ cup (60 ml) okonomiyaki sauce, plus more for serving
2 tablespoons (30 ml) mayonnaise, preferably Japanese-style, plus more for serving
2 tablespoons (3 g) aonori (dried green seaweed), optional
2 tablespoons (4 g) katsuobushi (bonito flakes), optional
Pickled red ginger, for serving (optional)

Instructions

Mix the batter. Whisk the flour, dashi, eggs, salt, and baking powder in a large bowl just until smooth. Let it stand for 5 minutes while you prepare the cabbage and scallions. The batter should be pourable but thick enough to cling to the vegetables.
Make two Osaka-style pancakes. Transfer half the cabbage and half the scallions to a second bowl. Add half the batter and fold gently until combined; avoid pressing the cabbage down. Heat 1 teaspoon (5 ml) oil in a large nonstick skillet or well-seasoned griddle over medium heat. Pile the mixture into a round about 7 inches (18 cm) wide and ¾ inch (2 cm) thick. Lay half the pork slices across the top.
Cook the Osaka pancake. Cook for 5–6 minutes, until the base is golden and the edges look set. Slide a wide spatula underneath and flip carefully. Cook 5–6 minutes more, lowering the heat if the outside darkens too quickly. Check the center and thickest pork pieces with a food thermometer: the USDA FSIS safe minimum for pork is 145°F (63°C) followed by a 3-minute rest. The pancake should be cooked through, not wet in the center. Transfer to a plate and repeat with 1 teaspoon (5 ml) oil and the remaining cabbage mixture and pork.
Prepare the Hiroshima-style layers. Cook the dried noodles according to their package directions, drain well, and set aside. Wipe the skillet if needed and heat 1 teaspoon (5 ml) oil over medium heat. Combine the remaining cabbage, scallions, and batter in a bowl, then spoon the mixture into a loose, thin round about 8 inches (20 cm) across. It will look less cohesive than Osaka batter; that is expected.
Layer and cook. Arrange the remaining pork over the cabbage. Cook for 4–5 minutes, until the bottom has browned and the cabbage has begun to soften. Use two spatulas to flip the cabbage layer carefully. Cook another 4 minutes, then lift it briefly onto a plate. Add the last 1 teaspoon (5 ml) oil to the skillet, add the noodles, and toss with 1 tablespoon (15 ml) okonomiyaki sauce. Shape the noodles into a round roughly the same size as the cabbage layer.
Finish the Hiroshima pancake. Set the cabbage-and-pork layer on top of the noodles. Crack the remaining egg? No extra egg is needed: the two eggs are already divided between the batter portions. Cook the stacked layers for 2 minutes, then slide them onto a plate. Wipe the skillet if necessary, add a little oil if the surface is dry, and pour in a thin, roughly 8-inch (20 cm) circle of the remaining batter. Cook until set underneath, about 1–2 minutes. Place the stack on top of this thin pancake layer and cook 1 minute more. Check that the pork is at least 145°F (63°C) with a thermometer and allow it to rest for 3 minutes before serving.
Top and serve. Brush both styles with okonomiyaki sauce and drizzle with mayonnaise. Sprinkle with aonori and katsuobushi if using, and add pickled ginger. Cut into wedges and serve hot.

Tips

Shred the cabbage finely so it softens during the short cooking time. If the cabbage is very wet, blot it with a clean towel; excess moisture can make the pancakes fragile.
Use a broad spatula or two spatulas for flipping. If a pancake breaks, press it back together in the pan and continue cooking; it will still taste good.
Dashi gives the batter a savory, lightly marine flavor. Water or mild broth works as a practical substitute, though the flavor will be less distinctly Japanese. Okonomiyaki sauce can be approximated with equal parts Worcestershire sauce and ketchup plus a little soy sauce, but the result is tangier.
Keep the heat at medium or medium-low. A very hot pan browns the outside before the cabbage and pork cook through.

Serving Suggestions

Serve each pancake immediately as a main course, with miso soup, a simple cucumber salad, or lightly dressed greens. Okonomiyaki sauce and mayonnaise are classic finishing touches; add them just before eating so the surface stays appealing. Katsuobushi flakes may flutter from the heat, which is normal. For an easy comparison, cut both styles into wedges and serve them side by side.

Variations

For Osaka-style seafood, replace the pork with 4 ounces (115 g) peeled shrimp or cooked octopus; cook seafood fully, checking shrimp until opaque and octopus until hot throughout. For a meat-free version, omit pork and add 4 ounces (115 g) sliced mushrooms, or use a plant-based meat alternative. Hiroshima-style is often served with yakisoba noodles; udon can be used, though its thicker, softer texture changes the stack. For extra richness, add a fried egg on top, cooked until the white and yolk are firm, or use a fried egg as an additional topping rather than changing the batter.

Storage and Reheating

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. For best texture, store sauce and mayonnaise separately if you have not already added them. Reheat individual portions in a covered skillet over low heat with a teaspoon of water, or use a 350°F (175°C) oven until hot throughout; leftovers should reach 165°F (74°C). A microwave also works, though it softens the cabbage and noodles. Freeze wrapped portions for up to 2 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is the main difference between Osaka and Hiroshima okonomiyaki?
Osaka-style folds cabbage and other ingredients into the batter before griddling. Hiroshima-style cooks a thin batter layer, cabbage, pork, and often noodles as separate layers, then stacks them together.

Can I make both styles without a griddle?
Yes. A wide nonstick skillet works well. If it is smaller than the pancake, make smaller rounds and cook them one at a time so they are easier to flip.

Why is my okonomiyaki falling apart?
The pancake may be too large, too thick, or flipped before its underside sets. Keep the cabbage finely shredded, use a broad spatula, and wait until the edges are firm before turning it.

Do I need special okonomiyaki flour?
No. All-purpose flour, eggs, and dashi make a suitable home batter. Some Japanese mixes include seasoning or grated yam, so an all-purpose version may be a little less savory and springy.

Can I prepare the batter ahead?
For the best lift and texture, mix the batter shortly before cooking. You can shred the cabbage and slice the scallions a day ahead; cover and refrigerate them separately, then combine with batter just before griddling.

Can I use fresh noodles instead of dried yakisoba?
Yes. Use about 2 cups (300 g) cooked wheat noodles. If they are already seasoned, taste before adding the tablespoon of okonomiyaki sauce so the noodle layer does not become too salty.

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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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