Hiroshima Style Okonomiyaki

Recipe from justonecookbook.com

Makes 2

• ▢ ⅔ cup water 
• ▢ 1 tsp mirin
• ▢ ¾ cup all-purpose flour
• ▢ 8.5 oz cabbage (about 3 large cabbage leaves)
• ▢ 1 green onion/scallion
• ▢ 2 Tbsp katsuobushi (dried bonito flakes) (my version: furikake)
• ▢ 4 Tbsp tenkasu/agedama (tempura scraps) (my version: fried onion)
• ▢ 2.1 g bean sprouts (about a handful)
• ▢
• ▢ 6 slices sliced pork belly (my version: bacon partially cooked)
• ▢ 2 servings yakisoba noodles
• ▢ 2 large eggs 

Toppings:

Okonomiyaki sauce (recipe below)

Spicy Mayo

Cut up nori

Mix water, mirin, and flour. Put in refrigerator for 1 hour. Cut up cabbage and green onion. Heat stove to medium heat, add oil to pan. Spread a thin layer of batter in a circle. Sprinkle some furikake on top, followed by a handful of cabbage, sprinkle of green onion, fried onion, bean sprouts, and more furikake. Place strips of bacon across the top followed by some drizzles of batter. Flip over and turn up heat. Move to the side so you can fry up noodles mixed with a bit of okonomiyaki sauce. Place the Okonomiyaki on top of the noodles, move to the side. Fry an egg with broken yolk and place Okonomiyaki on top of egg. Then flip entire thing once more and top with more Okonomiyaki sauce, spicy Mayo, and cut up nori strips. Serve.

Homemade okonomiyaki sauce 

▢ 4 Tbsp ketchup 

▢ 3 ½ Tbsp Worcestershire sauce

▢ 2 Tbsp oyster sauce (Mr version: soy sauce)

▢ 1 ½ Tbsp sugar (Add more sugar, if needed)

Beef Bulgogi

 

BEEF BULGOGI:

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup packed light brown sugar
• ▢ 1 Tablespoon sesame oil
• ▢ 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
• ▢ 1/4 cup rice wine vinegar
• ▢ 2 Tablespoons minced garlic 
• ▢ 2 Tablespoons minced ginger
• ▢ 1/4 cup thinly sliced shallots 
• ▢ 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
• ▢ 2 Tablespoons vegetable oil

• In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots. 
• Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
• Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.