Spicy Hiroshima Style Okonomiyaki Recipe USA
Hiroshima style okonomiyaki drizzled with teriyaki glaze, topped with sriracha mayo for a bold twist of sweet heat and creamy spice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at usa.lkk.com.
Ingredients
- 3 Tbsp. mirin
- ½ cup water
- ½ cup low-gluten flour
- 6 slices thinly sliced pork belly
- 4 oz. bean sprouts
- 4 oz. shredded cabbage
- 3 oz. green onion segments
- 2 oz. kombu segments (soaked in warm water until fully softened)
- 1 oz. dried bonito flakes
- 1 pack fresh yakisoba noodles
- 1 egg
- 1 Tbsp. ready-to-eat dried seaweed strips
- 3 Tbsp. Lee Kum Kee Sriracha Mayo
- ¼ cup. Lee Kum Kee Teriyaki Glaze
- 1 Tbsp. rice Vinegar or worcestershire sauce
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