Savoury Japanese cabbage pancakes served with a creamy fried egg.
1 (approx. 400 g) bag coleslaw mix (about 6 cups)
1 bunch green onions, thinly sliced
1/2 cup (65 g) flour
1/2 cup (30 g) panko breadcrumbs
1 teaspoon kosher salt
1/2 cup (125 ml) water
1 teaspoon bouillon powder, dashi, chicken, or vegetable
Toasted sesame oil (optional)
2 tablespoons tomato paste
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Garnish and Serve
2 to 4 eggs
Mayonnaise, preferably Japanese mayonnaise
Soy sauce or Tonkatsu sauce, store bought or homemade
Nori, thinly sliced
Toasted sesame seeds
Place a sheet pan in the oven and heat it to 200º F.
In a large bowl, toss together the coleslaw mix and green onions. Stir in the flour, panko, and salt and set aside. Stir the water and bouillon together to dissolve then add to the coleslaw mixture along with the eggs. Mix thoroughly until well combined. Set aside for 10 minutes to hydrate.
Heat a non-stick or cast-iron skillet over medium heat. Drizzle in a little canola oil and toasted sesame oil, if using, then spoon approximately half of the batter into the pan, pressing down with a spatula to flatten into a one-centimetre thick pancake. Cook for three to four minutes per side or until golden and crisp and transfer to the oven to keep warm while you cook the remaining batter as directed above.
Meanwhile, to make the Tonkatsu sauce, whisk together all the ingredients in a small bowl, adding more of any one ingredient to reach your desired flavour.
Set aside for serving.
Garnish and Serve
Once the okonomiyaki is cooked, turn the heat up to medium-high and add in a small splash of oil. Fry the eggs until crisp around the edges, keeping the yolks runny.
To serve, transfer the okonomiyaki to plates and drizzle with mayo and Tonkatsu sauce. If serving four people, cut each okonomiyaki in half. Scatter with the pickled ginger, top each with a crispy egg, and sprinkle with nori and sesame seeds. Enjoy!