OKONOMIYAKI

Okonomiyaki image

Provided by Stephanie Izard

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 cups Okonomiyaki Flour Blend, recipe follows
1 1/2 cups water
4 large eggs
1 teaspoon salt
3 cups shredded cabbage
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
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
1 cup all-purpose flour
1 cup cornstarch
1 beer
Oil, for frying

Steps:

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.
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.

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