Okonomiyaki Toast
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Okonomiyaki Toast
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A recipe for Okonomiyaki Toast! Light and fluffy bread slices are topped with ham, cabbage, egg, cheese, mayonnaise, and an okonomiyaki sauce.
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Ingredients
- 2 shokupan bread thick slices
- 2 Cabbage leaves finely shredded
- 2 lices ham sliced into 1 centimeter (1/2 inch) strips
- 2 egg
- 35 grams cheese such as mozzarella, melting; grated; 1/4 cup
- 2 tablespoons mayonnaise
- 2 tablespoons okonomiyaki sauce
- 2 pinches katsuobushi bonito flakes
- 2 pinches aonori
- 2 teaspoons pickled ginger pickled ginger, Benishoga style
Instructions
- Preheat an overhead grill (broiler) and toast the bread slices on one side.
- On the untoasted side, use a sharp knife to cut a three-by-three grid halfway through the bread. (Score the bread into thirds, running horizontally across the bread, and from top to bottom.) This technique provides maximum crustiness and pull-apart-ness.
- In a microwave-safe bowl, microwave the cabbage for 1 minute, or until softened. Allow to cool slightly.
- Spread the ham over the untoasted side of each bread slice.
- Divide the cabbage between the two and make a well in the centre.
- Crack an egg into each well and cover with the cheese.
- Toast under the grill for 5-7 minutes, until the egg is cooked to your liking.
- Remove from the grill and drizzle with the mayonnaise and okonomiyaki sauce.
- Serve sprinkled with the bonito flakes, aonori and pickled ginger.
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