Okonomiyaki Breakfast Sandwich



15 min


25 min



Okonomiyaki Breakfast Sandwich

(Produced by: Stephanie Han Kim; Photography: Erik Putz; Food styling: Haley Polinsky; Prop styling: Madeleine Johari)

Bacon + an eggy, savoury, Japanese-style pancake + bun + delicious mayo sauce = a decadent morning treat.


  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 397-g package coleslaw mix
  • 2 green onions , chopped
  • 4 slices thick-cut bacon , halved crosswise
  • 4 brioche burger buns , split and toasted


  • 3 tbsp ketchup
  • 3 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 3 tbsp mayonnaise
  • 2 tbsp lemon juice


  1. Batter: Whisk flour with baking powder, sugar and salt in a small bowl. Whisk eggs with 1 tbsp water in a medium bowl. Whisk in flour mixture until just combined, then stir in coleslaw and green onions.
  2. Heat a large frying pan over medium. Add bacon and cook just until crisp, 4 to 7 min. Transfer to a paper-towel-lined plate. Discard fat, leaving 1 tbsp in pan. Mound 4 heaping 1/2-cup portions of coleslaw mixture in pan. Smooth to form rounds. Cook, covered with a lid, until both sides are golden and egg mixture is set, 3 to 4 min. Flip and continue cooking, uncovered, for 2 to 3 min.
  3. Sauces: Meanwhile, stir ketchup with Worcestershire and soy in a small bowl. Stir mayonnaise with lemon juice in another small bowl.
  4. Arrange okonomiyaki on burger buns. Drizzle with ketchup mixture and mayo mixture. Top with bacon. Sandwich with top bun.