Introducing "Okonomiyaki" made in Hiroshima
Okonomiyaki in Hiroshima is different from okonomiyaki in which ingredients are layered and baked on a thinly spread dough. The dough is thinly stretched, cabbage, bean sprouts, pork, etc. are layered and baked, and Chinese noodles stir-fried separately are combined, and finally wrapped in a thin baked egg.
Finish with your favorite sauce, mayonnaise, green laver and bonito flakes. Easy to make, arrange ingredients as you like!
< 🍳 cost ⇒ about 500 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for one sheet)
Shredded cabbage 100g
1 / 2 bag of bean sprouts
2-3 green onions
Tenkasu tablespoon 2
Red ginger appropriate amount
Sliced pork belly 50g
1 egg
Chinese noodles 1 ball
Cake flour 40g
80 ml of water
1 teaspoon white soup stock
Cooking oil tablespoon 1 and 1 / 2
Okonomiyaki sauce
Appropriate amount of mayonnaise
Appropriate amount of green laver and bonito flakes
[How to make]
① Mix flour, water and white soup stock in a bowl and leave in the refrigerator for 30 minutes.
② Cut the green onion into small pieces.
③ Put vegetable oil in a frying pan and heat. When it is warm, add the dough and spread it thinly in a circle (at this time, leave about 2 tablespoons of dough).
④ Place shredded cabbage, bean sprouts, green onions, tenkasu, red ginger, and thin slices of pork belly on the dough. Sprinkle the remaining dough over the pork.
⑤ Turn over and cook on low heat for 5 minutes.
⑥ Put vegetable oil in another frying pan, add Chinese noodles, season with sauce and fry.
⑦ Place ⑤ on the noodles.
Do not wash the frying pan in which the dough was baked, add vegetable oil and heat over medium heat, crack the egg, crush it with a spatula and spread it thinly.
Place ⑦ on top of the egg. Turn over and cook on low heat for 2-3 minutes.
Sprinkle with okonomiyaki sauce, mayonnaise, aonori seaweed and bonito flakes.
[Point]
✔ dough is easier to make by mixing and cooling in the refrigerator.
✔ Chinese noodles are seasoned to your liking. Salt and pepper alone are OK.
広島風お好み焼きは、地域ごとに様々なバリエーションがありますが、基本的な特徴は生地を薄く広げ、その上にキャベツやもやし、豚肉などを順番に重ねて焼き上げる点にあります。個人的に感じる魅力は、混ぜ込み型とは異なり具材の食感がはっきり残り、それぞれの風味がしっかり楽しめることです。 また、中華麺を別で炒めてからお好み焼きに組み合わせることで、食感と味わいに奥行きが出ます。炒める際にはお好みでソースや塩・こしょうを加えると、味の調整が自在にできておすすめです。家庭で作る場合、具材は季節や好みに合わせてアレンジでき、たとえばもやしの代わりにもやし以外の野菜やキノコ類を加えると、よりヘルシーで彩り豊かな一枚になります。 生地を作ったら冷蔵庫で30分ほど休ませるポイントは、具材をのせるときにも生地が破れにくく、きれいに焼き上がるのでぜひ試してみてください。火加減は弱火でじっくり火を通すことで、中のキャベツがしんなりしつつもシャキシャキ感を残せます。玉子で包むときは薄く素早く焼くことで、食感がよく形が崩れにくいです。 仕上げのソース、マヨネーズ、青のり、かつお節はお好みで量や順番を変えて、自分だけの味付けを見つける楽しみも広島風お好み焼きの醍醐味と言えます。休日のランチや家族団らんの一品にぜひ挑戦してみてください。
