Tonpeiyaki

In a small bowl, combine Plain Flour, Salt and Water, mix well and make batter.

Heat a frying pan, turn the heat to low, and apply a small amount of Oil. Spread the batter and make a thin pancake like a crepe.

Crack Eggs onto the pancake, break the yolks and spread evenly.

Arrange the thin slices of Pork Belly on the Egg, and season with Salt & White Pepper. By then, Egg is half-cooked and you should be able to flip the whole thing over. *Note: Use a large plate. Slide the whole thing onto the plate, then flip over into the pan.

Cook until Pork is nicely browned.

Place the Tonpeiyaki on a serving plate, dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with finely chopped Spring Onion. ‘Aonori’ is a popular topping, but it is too hard to find. Spring Onion is good enough.

*Note: I like to serve Tonpeiyaki with finely sliced Cabbage, but it is optional.