Okonomiyaki
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1569
- Total Fat
- 104
- Saturated Fat
- 15
- Carbohydrates
- 126
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 398
- Sodium
- 1397
- Total: 1 hr 20 min
- Active: 1 hr
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
- 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.
Tempura Crunchies:
- 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.