• Yield : 4 servings
  • Ready In : 20m
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  • 2 cups Okonomiyaki Flour Blend, recipe follows
  • 1 1/2 cups water
  • 4 large eggs
  • 1 teaspoon salt
  • 3 cups shredded cabbage
  • Oil, for cooking
  • 4 ounces very thinly sliced pork belly (like bacon but not smoked)
  • 4 large eggs
  • 1/2 cup sweet-salty glaze, such as This Little Goat Went to Tokyo sauce
  • 1/4 cup Japanese-style mayonnaise, such as Kewpie
  • 2 cups Tempura Crunchies, recipe follows
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup thinly sliced scallions
  • 2 cups finely ground high gluten flour
  • 1/2 cup sweet potato starch
  • 2 tablespoons plus 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons tablespoon nori powder
  • 1 teaspoon guar gum
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 beer
  • Oil, for frying


Step 1

For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.

Step 2

For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total. 

Step 3

To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.  

Step 4

Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions. 

Step 5

Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.

Step 6

Whisk together the flour, cornstarch and beer in a medium bowl.

Step 7

Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

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