Okonomiyaki is a Japanese savory pancake. This is a flourless version that I sometimes make for breakfast. It’s basically cabbage-laden scrambled eggs, but with strategic use of mix-ins and toppings, you can make it taste a lot like okonomiyaki without the weight of the flour and oil. Okonomiyaki eggs would be a good, quick but reasonably healthy dinner option for those of you who are “breakfast for dinner” types. Try it!
Additional toppings include bonito flakes, nori flakes and mayonnaise. You can also mix in chopped scallions, cheese, dried shrimps and/or kimchi for more variation. Did I say this is versatile?
Okonomiyaki Eggs (Fauxkonomiyaki)
DASH benefits: Okonomiyaki eggs (fauxkonomiyaki) add a full serving of vegetable to breakfast, along with a lean protein from eggs. It does have bacon, but one strip is more than enough to give the okonomiyaki eggs for two a serious savory punch. Go easy on the okonomiyaki sauce, which is pretty sweet.
1 vegetables & fruits
1.25 meats & eggs
1 fat & oil
Heat the oil in a skillet over medium-high heat.
Fry the bacon until they start to brown. Add cabbage and cook until slightly softened.
While the bacon and cabbage cook, beat the eggs with milk.
Sprinkle the cabbage with the pickled red ginger and dashi powder, and stir to combine.
Pour the egg mixture into the skillet and scramble.
When the eggs are cooked through, serve with okonomiyaki sauce drizzled on top.
A couple of notes about the Japanese ingredients:
“Red pickled ginger” is this one, not these slightly sweet ones typically seen next to your sushi.
Dashi powder is optional, but its savory, slightly oceanic umami really does make the overall flavor profile of the fauxkonomiyaki. It keeps forever in the pantry, and is a great soup base for miso soup, so investing in a small package might not be a terrible idea. This is a classic brand. In this recipe, you can substitute it with a pinch of salt if you don’t have it on hand.
This is the classic okonomiyaki sauce I use.
We are frequent patrons of craft beer bars. What that entails, aside from the potential of beer bellies, is leftover French fries. They are such a ubiquitous side dish at pubs and bars they are difficult to avoid. We usually try to limit our fat intake by one of us subbing the fries with a side salad and sharing the two sides, but subbing isn’t always possible. (We don’t always behave rationally, either, lol.) Anyhow, I often have leftover fries in the fridge. I could crisp them up in the toaster, but reheated fries are never as good as right out of the frier. Enters tortilla Española.
Authentic recipes slow-cook sliced potatoes in olive oil, which gives the potato tortilla a beautifully creamy texture and satisfying heft. This version with French fries has a less creamy, fluffier texture, but the richness of the fries does make for an easy yet indulgent breakfast. I usually use onion, but here, I’m using two onion relatives, leek and shallot, for an extra flavorful twist.
DASH Meal: Tortilla Española with Leek & Shallot
DASH considerations: Tortilla Española with leek and shallot is on the indulgent side. Pair it with a side of cut-up vegetable or fruit to balance out the higher fat content, and go easy on oil for other meals of the day. In summer, this would make an awesome lunch with chilled gazpacho and a hunk of country bread.
1.5 vegetables & fruits (2 if you count fries as a vegetable serving...)
1 meats & fish
1.5 fat & oil
Preheat the oven (I use a toaster oven) to 400 F.
In an oven-proof skillet, heat the olive oil on medium high heat.
Add the leek and shallot and sauté until they are translucent throughout and brown on the edges.
Add the French fries and saute, stirring occasionally to prevent burning.
Scrape the thyme leaves off the stem and add them to the skillet. Stir to combine. Season with salt and pepper.
Pour the egg mixture into the skillet. Give it a good stir to combine with the other ingredients.
Place the skillet in the oven and bake for 8-10 minutes, or until the egg is set. (This happens pretty fast in my little toaster oven; it may take longer in a full-sized oven.)
We had this allium-packed tortilla Española with a cheese-topped toast and apple for a filling breakfast.