Okonomiyaki Eggs (Fauxkonomiyaki)

Fauxkonomiyaki Ingredients (Flourless Okonomiyaki)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?

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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.

DASH servings:
1 vegetables & fruits
1.25 meats & eggs
1 fat & oil
0.25 sweets
Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a skillet over medium-high heat.
  2. Fry the bacon until they start to brown. Add cabbage and cook until slightly softened.
  3. While the bacon and cabbage cook, beat the eggs with milk.
  4. Sprinkle the cabbage with the pickled red ginger and dashi powder, and stir to combine.
  5. Pour the egg mixture into the skillet and scramble.
  6. 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.

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