Gather all the ingredients.
We will make one Okonomiyaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.
Pour 1 Tbsp. batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340°F (170°C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, start heating up another frying pan.
Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the Okonomiyaki on top of the noodles.
Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as Okonomiyaki.
Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).
When the bottom of the egg is cooked, using the two spatulas, flip the Okonomiyaki for the last time.
All-purpose flour: Usually cake flour is used for Okonomiyaki, but I used all-purpose flour since it’s more readily available.
Tororo kombu: Buy online, click here.
Okonomiyaki sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.