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Recipe courtesy of Stephanie Izard

Okonomiyaki

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Okonomiyaki Batter:

2 cups Okonomiyaki Flour Blend, recipe follows

1 1/2 cups water

4 large eggs

1 teaspoon salt 

3 cups shredded cabbage

For Serving:

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

Okonomiyaki Flour Blend:

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 

Tempura Crunchies:

1 cup all-purpose flour

1 cup cornstarch 

1 beer 

Oil, for frying 

Directions

  1. For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
  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. 
  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.  
  4. Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions. 

Okonomiyaki Flour Blend:

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

Tempura Crunchies:

  1. Whisk together the flour, cornstarch and beer in a medium bowl.
  2. 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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