Hiroshima Okonomiyaki with Sirena Tuna
A Japanese savoury pancake topped with tuna, noodles and cabbage, this Hiroshima-style Okonomiyaki is a treat you can tackle at home.
- Prep:15 Min
- Cook:18 Min
- Yields:2 Servings
- For the batter, combine the ingredients in a bowl and gently whisk until just smooth and lump-free.
- To make the pancake, heat 1 tsp oil in large non-stick frying pan over medium heat until very hot. Set timer for 4 minutes. Pour in ¼ cup batter into the centre of the pan and use the back of the ladle to quickly spread into a 14 cm-diameter circle.
- Pile half of the cabbage neatly over the pancake, then the drained tuna. The filling will wilt. Place the pancetta around the circumference, slightly overlapping on top. Pour over ¼ cup batter around the circumference and in the centre – this will help bind the filling.
- Continue cooking for the 4 minutes or until the bottom is golden but not burnt. (Turn off the heat if you are not ready for the next step).
- Carefully flip the pancake using a large, wide spatula. Press any of the fillings back into the pancake and cook for another 4 minutes or until the pancetta is crisp.
- To crisp up the noodles, heat 1 tsp oil in another large non-stick frying pan over high heat until very hot. Set another timer for 4 minutes. Add the noodles and stir-fry for 30 seconds to coat in the oil. Add the okonomi sauce and stir-fry for 30 seconds to coat. Shape the noodles into a circle about the same size as the pancake. Scatter the dried shrimp over the circle. Reduce the heat to medium and continue cooking for the 4 minutes or until the base is crispy. Turn off the heat.
- Using the spatula, carefully place the pancake (batter-side up) on top of the noodles in the other pan.
- Fry the egg in the pan you used to cook the pancake, heat 1 tsp oil over medium-high heat until very hot. Carefully crack in the egg, run a spatula through the yolk to break it and form the egg into a circle about the same size as the pancake.
- Immediately place the pancake and noodle stack (batter-side up) on top of the egg and cook for 30 seconds. Using a large, wide spatula, carefully transfer to a serving plate.
- Lift the pancake up and tuck any of the fillings back in. Keep warm and repeat with the remaining ingredients to make a second okonomiyaki.
- Top the pancakes with okonomi sauce, drizzle over the mayonnaise, and scatter over the seaweed, spring onion and chilli powder.