Okonomiyaki with Soy Glazed Pork Belly

Okonomiyaki with Soy Glazed Pork Belly

Servings

Prep Time

Total Time

Gluten Free

12

30 mins

40 mins

No

Our Dry Aged cherry wood smoked bacon slab, sliced and baked with a soy glaze. Serve over a savory Japanese pancake, made of flour, eggs, shredded cabbage and rock shrimp. Finished with a brush of Okonomiyaki sauce, a drizzle of mayo and sprinkling of ao-nori and dried bonito flakes.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Ingredients

Okonomiyaki Batter:
1 ¾ cups All Purpose Flour (sifted) , 12 eggs, 8 Cups of Shredded Cabbage, 1 ¼ cups of Dashi ,¾ Cup Scallions, 8oz Rock Shrimp

Soy Glazed Pork Belly:
½ tbsp. of Thick Soy Sauce, ½ tbsp. Oyster Sauce, 1 tsp. Salt ,1 ½ tbsp. Sugar,½ tbsp. Garlic (Minced),1oz Hoisin Sauce ,1 tbsp. Ketchup,½ tbsp. Hot Bean Paste,1 ½ pounds of Jones Cherrywood Bacon Half Slab 

Okonomiyaki Sauce:
4 tbsp. of Tomato Puree,4 tbsp. ketchup,6 tbsp. Worcestershire Sauce, 6 tbsp. Dark Soy Sauce, 2 tbsp. Sugar, ¾ cup + 2 tbsp. of Dashi ,4 tbsp. Cornstarch, 4 tbsp. Water

Preparation

Preheat oven to  350°F

For the Okonomiyaki Batter


Step 1:
Mix the eggs and flour together to make a batter.

Step 2:
Add the shredded cabbage, dashi, scallions and rock shrimp to the batter.

For the Soy Glazed Pork Belly

Step 1:
Combine soy sauce, oyster sauce, hoisin sauce, ketchup, hot bean paste, salt, sugar, and garlic in a bowl, stir to combine.

Step 2:
Combine all of the glaze ingredients in a bowl, stir to combine.

Step 3:
Lay out bacon slices on a sheet pan and roast for about 5 to 7 minutes, remove, brush with glaze, return to oven until done.

For the Okonomiyaki Sauce

Step 1:
Bring tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar and dashi to a boil in a sauce pan over high heat.

Step 2:
Mix the cornstarch with the water to make a slurry

Step 3:
Add the cornstarch mixture a little at a time until sauce is thickened to the texture of ketchup.

Cool before using

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