How to make ★Okonomiyaki★with easy to find ingredients!~モダン焼きの作り方~(EP51)

Posted on Posted in Japanese traditional recipes

Today, I want to show you how to make “Okonomiyaki” with easy to find ingredients.

This type of “Okonomiyaki” is more common in Hiroshima.  In Osaka, we call it “Modern yaki” or “Hiroshima yaki”.

In Osaka, mixing all the ingredients together, as I have shown in the previous video.  In Hiroshima, ingredients are all layered.

The ingredients are slightly different from Osakan.  The good news is, you don’t need to find “Yamaimo” Japanese yum.  I think each ingredient is easy to find in your local grocery store.

I have received questions, “I can’t find Okonomiyaki sauce” or “What can be a substitution for Yamaimo?”

In this video, I am making Okonomiyaki without any of difficult to find ingredients.  I hope many of you can try much easily.

In addition, I made “Okomoniyaki sauce” with common ingredients in your pantry.   It’s not the same but I can recommend it with confident.

To tell you the truth, there is a confliction between Osaka and Hiroshima when it comes to an “Okonomiyaki” issue.  Both cities insist on the birthplace of Okonomiyaki.  I am on the side of Osaka, but I don’t care!   Both “Okonomiyaki” is so good.   However, there is no way out to this issue. Lol.


★Okonomiyaki★aka Hirosimayaki or Modernyaki


ingredients for one large (20~25cm in diameter)  Okonomiyaki

<Okonomiyaki sauce>

3 tablespoons apricot jam

3 tablespoons ketchup

2 tablespoon Worcestershire sauce

1 tablespoon soy sauce


  1. Pass through a sieve your apricot jam if it is chunky.
  2. Add other ingredients and bring it to a boil. Reduce a little until the sauce looks shiny.  Set aside


The reason why I use apricot jam is when you take a look at the ingredients list on the package, “fruits” is in the higher position.  Which means Okonomiyaki sauce contains a certain amount of fruits.

I thought the sweetness and the tanginess of apricot jam adds the flavor to the sauce.  And it worked!

Not only the taste but also the shiny texture is just like store bought Okonomiyaki sauce.


<Okonomiyaki batter>

1/2 cup all-purpose flour

1/2 cup water

A pinch of salt


  1. Put your flour into a small bowl, add a pinch of salt. Add 1/3 of water and mix to combine.  Add the rest of water in two times and mix well each time.  In this mixing method, there will be no lumps at the end.  Set aside.



200g shredded cabbage

100g bean sprout

1 serving Yakisoba noodles ※thin pasta is a substitution.

1 stalk green onion

2 tablespoons Tenkasu ※optional.  Small bits of tempura batter.

50g sliced pork belly

2 eggs


  1.  Slice the cabbage thinly.  Wash the bean sprout.  Cut the green onion into thin slices. Set aside.
  2. Let’s assemble. Heat the electric griddle to 200℃(400℉)   If you don’t have the griddle, use two frying pans or skillets.

Mix the batter to make it even then ladle over the pan.  Leave 2 to 3 tablespoons of batter for later use.  Spread            by using the back of the ladle to 20 cm in diameter.

  1. Pile up shredded cabbage, and bean sprouts, Tenkasu(※optional) and more bean sprouts. Sprinkle saved batter to bind them together.
  2. Meanwhile, start cooking yakisoba noodles. Add some vegetable oil and toss in the noodles.  Break up the noodles and put the lid on and cook 3 minutes to cook through.
  3. Take off the lid, place sliced pork belly on top in a single layer. Then flip it over.  Collect the scattered cabbage and shape into a round.  Put the lid on again and cook 3 more minutes.
  4. Take off the lid and season yakisoba noodles.  The noodles should be nicely cooked with the steam from the cabbage.  Season with a tablespoon of Okonomiyaki sauce. Shape into a round.
  5. Carefully layer the Okonomiyaki onto yakisoba.
  6. Crack two eggs onto the griddle, and shape into a round slightly bigger than the Okonomiyaki. Then, layer the okonomiyaki over it.
  7. Flip it over for the last time.  Shape it into nice round.  Spread a generous amount of Okonomiyaki sauce, sprinkle Aonori seaweed and bonito flakes.  For the finishing touch, pile up the chopped green onion.  There you have it!


Lots of veggies are cooked and shrink between the thin batter, that makes the fluffy texture.  And the chewy Yakisoba noodles are so satisfying.  You can substitute Yakisoba noodles with thin pasta.

This is a kind of two good things together.   Taste so good!

And actually, “Okonomiyaki” is quite healthy.    Lots of veggies, protein, and less carbs.

I hope you will give this recipe a try!


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