You can make it at home without any mistakes! Learn how to make Hiroshima's okonomiyaki from the No. 1 chef at Micchan Sohonten
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When it comes to Hiroshima okonomiyaki, it is basically made on a large iron plate. However, if you know the tricks, you can make delicious okonomiyaki using a household frying pan. This time, we asked Mitsuo Iune, the No. 1 craftsman at Michchan Sohonten, to teach us how to make okonomiyaki beautif...
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Founded in 1950, the original Hiroshima-style okonomiyaki is the embodiment of Inune Mitsuo's commitment to quality. Inune Mitsuo, also known as "Micchan," is particular about "light, timeless okonomiyaki that you can eat every day." Without changing the traditional style, he continues to preserve the original Hiroshima-style okonomiyaki flavor.
This time, the person who will be teaching us how to make okonomiyaki is Mitsuo Iune, the second generation owner!
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Table of Contents
- Hiroshima Okonomiyaki made in a frying pan [Ingredients]
- Hiroshima Okonomiyaki made in a frying pan [Preparation 1. Make the dough]
- Hiroshima Okonomiyaki made in a frying pan [Preparation ② Cutting the cabbage]
- Hiroshima Okonomiyaki made in a frying pan [Preparation 3: Boil Chinese noodles in hot water]
- Hiroshima Okonomiyaki made in a frying pan [Fried in a frying pan]
- Hiroshima Okonomiyaki made in a frying pan [Review of cooking tips]
- Let's make delicious okonomiyaki at home!
*This article is an excerpt from the YouTube channel of "Hiroshima Okonomiyaki Micchan Souhonten [Official]".
The person who will be teaching us how to make okonomiyaki this time is Mitsuo Iune, the No. 1 chef at Micchan Sohonten. The name of Mitsuo Iune, who founded "Micchan Sohonten", was inherited by his direct disciple, Manabu Kamikawa. ``Second generation Mitsuo Iune'' is working to preserve the taste of the first generation while spreading it throughout the country.
Hiroshima Okonomiyaki made in a frying pan [Ingredients]
First, let's look at the materials.
Cabbage 170g (1/4 cabbage)
3 pork belly bean sprouts 50g
2 eggs 1 bowl of Chinese noodles 2 fried squid (dagashi) 15g tempura
A little bonito flakes A little green seaweed
50g soft flour
Salad oil 5ml
your favorite sauce
The difference from shops is that we use ingredients that are easily available. At the store, we use fresh noodles, but this time we will show you how to make bag noodles, which are easy to find.
Hiroshima Okonomiyaki made in a frying pan [Preparation 1. Make the dough]
First, let's make the okonomiyaki dough. Add water and flour to a bowl and mix thoroughly. Be careful not to add too much water as it may cause the dough to tear easily. Add eggs, mix again, and the dough is complete! The key is to let the dough rest in the refrigerator for 20 to 30 minutes.
Hiroshima Okonomiyaki made in a frying pan [Preparation ② Cutting the cabbage]
Next, prepare the cabbage. Take the core and cut it at right angles to the axis. If you cut the cabbage into quarters as it is, it will be too tall and can easily cause injury, so we recommend cutting it as low as possible.
If the cabbage is too thin, the inside of the okonomiyaki will be empty, so make sure to make the cabbage as thin as the photo. It is also important to make sure that the length of the cabbage is the same so that it will steam evenly when roasting. Place the cut cabbage in a colander and let it soak in water.
Hiroshima Okonomiyaki made in a frying pan [Preparation 3: Boil Chinese noodles in hot water]
Chinese noodles sold at supermarkets are covered in oil, so boil them in hot water first to remove the oil. Transfer it from the bag to a colander, put it in a pot of boiling water, and remove it immediately and it's ready.
Hiroshima Okonomiyaki made in a frying pan [Fried in a frying pan]
Only the spatula is used when baking. I don't use chopsticks. Prepare two frying pans and heat them both over medium heat. If you are using a Teflon-treated frying pan, there is no problem without oil, but if you are concerned about it, spread the salad oil on kitchen paper.
While one frying pan is still warm, add the batter and spread it thinly by rotating the pan.
When the dough is cooked, put the bonito flakes on top and plenty of cabbage on top. The key is to spread it gently so that the steam can pass through! Place the tempura and squid tempura on top, then layer the bean sprouts and pork belly. To prevent uneven cooking, place the meat so that it does not overlap. Pour over a small amount of leftover fabric to bind.
Shake the frying pan to see if the dough slides, then transfer it to the other heated frying pan. With this, you won't have any mistakes when turning it over! Check the sound while adjusting the shape with a fly returner. If it makes a sizzling sound, it's cooked properly. If you don't hear a sizzling sound, increase the heat a little.
In another empty frying pan, add the Chinese noodles that have been boiled in hot water, then cover with salad oil and fry. Don't move it when it's in there and bake it thoroughly.
If you feel a hard sensation when you press the tip of the fly barb, it means it's still early. It's OK if you flip the dough and the cabbage is translucent and soft. Slide the ingredients from the other frying pan onto the noodles, then press the ingredients firmly with the spatula. This is the only time to press the ingredients. The drawback of a frying pan is that you can't see the doneness, but you can tell if the okonomiyaki is cooked by shaking the frying pan and seeing it move.
In another frying pan, set the heat to low, crack the eggs in, and use a spatula to spread them over the entire frying pan. Place the ingredients on top of the egg, cover the frying pan with a plate, turn it over, and your okonomiyaki is ready!
Use a fryer to cut into bite-sized pieces and serve with sauce and green seaweed.
Hiroshima Okonomiyaki made in a frying pan [Review of cooking tips]
The points you should keep in mind are as follows!
- Cut the cabbage to the same length as possible to make it easier to steam.
- Place the meat so that it does not overlap to avoid uneven cooking.
- The standard for how well the cabbage is cooked is semi-transparent.
- Press only once before layering the eggs.
- When frying eggs, it is OK as long as they are cooked over low heat.
- Boil Chinese noodles once to remove oil.
The biggest problem with okonomiyaki is flipping it over, but if you use two frying pans, you can't go wrong! If you follow these tips, you can make delicious okonomiyaki at home.
Let's make delicious okonomiyaki at home!
This time, we asked Mitsuo Iune, the No. 1 chef at Micchan Sohonten, to teach us how to make okonomiyaki in a frying pan. Be sure to check out YouTube and try your hand at making delicious okonomiyaki. Also, when you come to Hiroshima, be sure to visit Micchan Sohonten and try the authentic taste.
*This article is an excerpt from the YouTube channel of "Hiroshima Okonomiyaki Micchan Souhonten [Official]".
Founded in 1950, the original Hiroshima-style okonomiyaki is the embodiment of Inune Mitsuo's commitment to quality. Inune Mitsuo, also known as "Micchan," is particular about "light, timeless okonomiyaki that you can eat every day." Without changing the traditional style, he continues to preserve the original Hiroshima-style okonomiyaki flavor.
The contents on this page may partially contain automatic translation.
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