Hiroshima Okonomiyaki with Sirena Tuna

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
  • Effort:

Ingredients

Batter

Fillings

Topping

Directions

  1. For the batter, combine the ingredients in a bowl and gently whisk until just smooth and lump-free.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Using the spatula, carefully place the pancake (batter-side up) on top of the noodles in the other pan.
  8. 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.
  9. 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.
  10. 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.
  11. Top the pancakes with okonomi sauce, drizzle over the mayonnaise, and scatter over the seaweed, spring onion and chilli powder.