Okonomiyaki Breakfast Sandwich Recipe

Recipe By Slurrp

Okonomiyaki Breakfast Sandwich is a fusion of Japanese and Western flavors. This unique sandwich features a fluffy and savory okonomiyaki pancake as the base, topped with crispy bacon, fried egg, and tangy okonomiyaki sauce. The combination of the pancake's umami flavors, the smoky bacon, and the creamy egg creates a delicious and satisfying breakfast or brunch option. Serve it with a side of salad or pickles for a complete meal.

4.3
11 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
25m.total
15m.Prep
Okonomiyaki Breakfast Sandwich
plan
Bookmark

ingredients serve

Ingredients for Okonomiyaki Breakfast Sandwich Recipe

  • 1/4 cup All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 0.13 teaspoon Salt
  • 1/4 teaspoon Dashi Powder
  • 1/2 cup Shredded Cabbage
  • 1/2 Green Onions, Chopped
  • 1/2 Eggs, Beaten
  • as needed Oil For Cooking
  • 1 Slices Bacon
  • 1 Eggs
  • as needed Okonomiyaki Sauce

Directions: Okonomiyaki Breakfast Sandwich Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together flour, baking powder, salt, and dashi powder.
  • STEP 2.Add shredded cabbage, green onions, and beaten eggs to the flour mixture.
  • STEP 3.Mix until well combined.
  • STEP 4.Heat a non-stick pan over medium heat and add oil.
  • STEP 5.Pour a portion of the batter onto the pan and spread it into a round shape.
  • STEP 6.Cook until the bottom is golden brown, then flip and cook the other side.
  • STEP 7.Remove the pancake from the pan and set aside.
  • STEP 8.In the same pan, cook bacon until crispy and set aside.
  • STEP 9.Fry eggs to your desired doneness.
  • STEP 10.To assemble the sandwich, place a pancake on a plate.
  • STEP 11.Top with bacon, fried egg, and drizzle with okonomiyaki sauce.
  • STEP 12.Cover with another pancake to form a sandwich.
  • STEP 13.Cut the sandwich in half and serve.

Cooking Tips

  • You can add other ingredients to the pancake batter, such as shrimp, squid, or cheese.
  • Okonomiyaki sauce can be found in Asian grocery stores or made at home by combining Worcestershire sauce, ketchup, and soy sauce.

Storage and Serving

  • These sandwiches are best served fresh and hot.
  • If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pancakes in a toaster or oven before assembling the sandwich.
Nutrition
value
101
calories per serving
4 g Fat6 g Protein10 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    6g
  • Carbs
    10g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    10g
  • Protein
    6g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    36mg
  • Iron
    1mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    100mg
  • Selenium
    16mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp