Prep: 20 minutes
Total: 1 hour 20 minutes
for the okonomiyaki flour blend:
2 cups|290 grams high gluten flour (bread flour works well)
½ cup|65 grams sweet potato starch
2 tablespoons + 1 ½ teaspoons baking powder
1 ½ teaspoons nori powder
1 teaspoon guar gum
for the tempura crunchies:
1 cup|140 grams all-purpose flour
1 cup|130 grams cornstarch
1 (12-ounce) beer
for the batter:
2 cups|259 grams okonomiyaki flour blend
1 ½ cups|375 ml water
4 large eggs
1 teaspoon salt
3 cups|270 grams green cabbage, shredded
oil, for cooking
4 ounces|120 grams very thinly sliced pork belly
4-6 large eggs (for serving, on top of each)
½ cup|135 ml sweet-salty glaze (This Little Goat Went to Tokyo sauce)
¼ cup|60 ml Japanese style mayonnaise (Kewpie)
¼ cup|10 grams fresh cilantro, chopped
¼ cup|30 grams scallions, thinly sliced
1. For the okonomiyaki flour blend: Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
2. Make the tempura crunchies: Whisk together flour, cornstarch, and beer in a medium bowl. Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat oil to 375 F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon onto a paper towel-lined plate. Let cool.
3. Make the batter: Whisk together the okonomiyaki flour blend, water, eggs & salt in a large bowl. Fold in the cabbage.
4. Heat a nonstick skillet over medium heat. Drizzle a small amount of oil. Scoop ½ cup okonomiyaki batter into the centre 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, 4-5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the centre of the pancake is cooked through, 6-8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
5. 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.
6. Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.