Okonomiyaki Breakfast Sandwich


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
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


  • 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.