Kyoto Diner Morning: Chorizo & Green Cabbage Breakfast Okonomiyaki

Instructions

1. 1

   Slice 4 cups green cabbage so the pieces are about 1/8-inch thick. Proper shredding allows the cabbage to interlock like scaffolding in the pancake.

   4 min

   Tip: Use a mandoline if you have one for perfectly even shreds.

2. 2

   In a dry skillet over medium heat, cook 4 oz Mexican chorizo until the fat renders and the edges crisp up. Remove from heat and let it cool slightly.

   5 min

   Tip: Do not drain the fat! That rendered paprika oil is liquid gold for our batter.

3. 3

   In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp kosher salt, 3/4 cup dashi, and 2 large eggs. Whisk just until smooth--overmixing develops gluten and makes tough pancakes.

   3 min

   Tip: Cold dashi helps prevent gluten formation, keeping the pancake light.

4. 4

   Fold the prepped cabbage, the cooked chorizo with its rendered fat, and 1/2 cup Oaxaca cheese into the batter. The batter should barely coat the mix-ins.

   2 min

   Tip: The mixture will look like there is not enough batter. Trust the process; the cabbage releases moisture as it cooks.

5. 5

   Heat 1 tbsp neutral oil in a large skillet over medium heat. Pour in the cabbage mixture, using a spatula to shape it into a neat, 1-inch thick circle. Cook undisturbed to build a crust.

   6 min

   Tip: Use your spatula to tuck in the edges so you get a perfectly round, tall pancake.

6. 6

   While the pancake cooks, whisk 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp ground morita chile powder in a small bowl to create the tare.

   2 min

   Tip: If you cannot find morita powder, blend a dried chipotle in adobo with the maple syrup instead.

7. 7

   Confidently flip the pancake using two spatulas. Cook the second side until deeply browned. The Oaxaca cheese will hit the hot pan and create a crispy frico edge.

   6 min

   Tip: Slide the pancake onto a plate, invert the skillet over it, and flip the whole thing together if you are nervous about using spatulas.

8. 8

   In a separate small pan, heat a splash of oil and fry 1 large egg sunny-side up until the whites are lacy and crisp but the yolk remains runny.

   3 min

   Tip: A hot pan with a good amount of oil gives you those lacy, crispy edges that contrast the soft pancake.

9. 9

   Transfer the pancake to a plate. Brush generously with the morita-maple tare, zig-zag 2 tbsp Kewpie mayo over the top, place the fried egg in the center, and garnish with 1 scallion and 1 tbsp furikake.

   2 min

   Tip: Apply the tare while the pancake is still screaming hot so it caramelizes slightly.