Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
3 Servings
About the Recipe
Okonomiyaki is a big, savory Japanese pancake that we’ve turned into a show-stopper of a breakfast. There are not many ingredients in the pancake, basically cabbage, panko breadcrumbs, scallions, and eggs, but once you’ve decorated your okonomiyaki with a sunny-side up egg and a variety of topping, you’ve made something really special. This isn’t a breakfast to make for a crowd, so we make it only on mornings when we have just a few guests (usually during mud and stick seasons when we’re quiet).
Ingredients
Pancake
3 packed cups finely shredded cabbage, about ½ medium
1¼ cups chopped scallions, about 1 bunch
1 cup panko breadcrumbs
¾ teaspoon sea salt
4 large eggs, beaten
Olive oil
Toppings
Sunny-side up eggs
Worcestershire sauce
Mayo, ideally Kewpie or at least something in a squirty bottle
Sesame seeds
Pickled ginger
½ sheet nori, sliced with a scissors
½ cup watercress, optional
Preparation
In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the beaten eggs. (Note: The mixture will not be like your standard pancake mix. It will be very loose and cabbage. That’s okay, trust me. If it's very dry, let it sit for 10 minutes).
Heat a 10-inch cast iron skillet over medium heat. If you’ve got two, or even three, skillets, get them all heated at the same time. Brush the skillet with olive oil and scoop 1/3 of the mixture into the pan. Flatten it with a spatula to about ½ inch thickness, and…