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Okonomiyaki Toast

A recipe for Okonomiyaki Toast! Light and fluffy bread slices are topped with ham, cabbage, egg, cheese, mayonnaise, and an okonomiyaki sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 Servings
Course: Snacks
Cuisine: Japanese

Ingredients

  • 2 thick slices Shokupan
  • 2 Cabbage leaves finely shredded
  • 2 slices ham sliced into 1 centimeter (1/2 inch) strips
  • 2 eggs
  • 35 grams (1/4 cup) grated melting cheese such as mozzarella
  • 2 tablespoons mayonnaise
  • 2 tablespoons okonomiyaki sauce
  • 2 pinches katsuobushi bonito flakes
  • 2 pinches aonori
  • 2 teaspoons Benishoga pickled ginger

Instructions

    Cup of Yum
  1. Preheat an overhead grill (broiler) and toast the bread slices on one side.
  2. 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.
  3. In a microwave-safe bowl, microwave the cabbage for 1 minute, or until softened. Allow to cool slightly.
  4. Spread the ham over the untoasted side of each bread slice.
  5. Divide the cabbage between the two and make a well in the centre.
  6. Crack an egg into each well and cover with the cheese.
  7. Toast under the grill for 5-7 minutes, until the egg is cooked to your liking.
  8. Remove from the grill and drizzle with the mayonnaise and okonomiyaki sauce.
  9. Serve sprinkled with the bonito flakes, aonori and pickled ginger.