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Recipe courtesy of Stephanie Izard


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


Okonomiyaki Batter:

For Serving:

Okonomiyaki Flour Blend:

Tempura Crunchies:


  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.