Hiroshima-Style Okonomiyaki

Step 1

Mix flour and water in a bowl until smooth batter forms.

Step 2

Cook ramen noodles according to package directions, drain, and let cool.

Step 3

Slice cabbage thinly and set aside on a plate.

Step 4

Chop bacon into small pieces.

Step 5

Slice chicken thigh thinly and season with salt and pepper.

Step 6

Heat 12-inch griddle or skillet over medium-high heat, then oil lightly.

Step 7

Pour 0.5 cup batter onto griddle, spread to 6-inch circle.

Step 8

Cook until bottom is light golden, about 3 minutes.

Step 9

Flip crepe carefully onto clean plate; set aside.

Step 10

Add 1 tbsp oil to griddle, then spread half the sliced cabbage over medium heat.

Step 11

Cook cabbage, stirring occasionally, until slightly wilted, about 2 minutes.

Step 12

Push cabbage to the side, add bacon to empty space, and cook for 1 minute.

Step 13

Add half the sliced chicken to griddle, breaking apart with spatula.

Step 14

Cook chicken until no pink remains, stirring, about 2 minutes.

Step 15

Push all ingredients to center, forming a mound about 6 inches across.

Step 16

Place cooked crepe on top of mound, then slide onto serving plate.

Step 17

Pour half the okonomiyaki sauce in zigzag pattern over top.

Step 18

Drizzle 1.5 tbsp mayo in thin lines over sauce.

Step 19

Sprinkle 0.5 tsp aonori and 1 tbsp bonito flakes evenly on top.

Step 20

Repeat steps 6–19 for second okonomiyaki.