Okonomiyaki Breakfast Sandwich

Name: Okonomiyaki Breakfast Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Prep Time15 min
Total Time25 min
Makes4 servings

By Chatelaine

An okonomiyaki breakfast sandwich on a plate with bacon, with a side bowl of berries and a glass of orange juice

(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.

Ingredients

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

Sauces

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

Instructions

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.
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.
Sauces: Meanwhile, stir ketchup with Worcestershire and soy in a small bowl. Stir mayonnaise with lemon juice in another small bowl.
Arrange okonomiyaki on burger buns. Drizzle with ketchup mixture and mayo mixture. Top with bacon. Sandwich with top bun.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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