This traditional Japanese pancake (which name means "as you like it") is one of the most adaptable dishes. Top it with just about anything you'd like.
Photo by Farideh Sadeghin
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 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, 4-5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6-8 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.