For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
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.
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.
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:
Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
Whisk together the 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 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.