The flavor of bonito and kelp is rich, and the okonomiyaki has a soft and pronounced texture. With this one, you can enjoy a variety of menus such as Hiroshima yaki, monjayaki, green onion yaki, and takoyaki.

1

Chop the cabbage into 1cm squares and cut the green onions into small pieces. Long thighs are peeled and grated.

2
Put a long grated potato in a bowl of bonito stock and sift the flour into it. Once the powder is added, whisk everything together.

3
Take 1/4 of the total amount of dough (about 150 ml, about 2 ladles) in a container for one person, add cabbage, green onions, tenkasu, red ginger, and eggs, and stir quickly with a spoon. The trick is to mix it by scooping it up from the bottom so that it contains air.

4
Heat the hot plate to 180~200 degrees Celsius and grind the oil with an oil grinder. (* If you do not have oil, wipe it with kitchen paper.) ）
Pour the dough into a circle with a diameter of about 18 cm, arrange the thickness so that it is average, and arrange the pork belly on top.

5
After about 3 minutes, when the area around the dough is dry, insert the spatula vertically from the side and turn it over at once toward you. When you return it, cover it with a lid and steam it for 4-5 minutes so that the cabbage becomes tender and juicy.

6
Turn it over again and bake for 2~3 minutes. Grease with your favorite sauce and sprinkle with mayonnaise, green nori, bonito flakes, etc.

鰹と昆布のうまみが豊かで、ふんわり際立つ食感のお好み焼に仕上がります。これ一つで、広島焼、もんじゃ焼き、ねぎ焼、たこ焼などいろいろなメニューをお楽しみいただけます。