Several weeks ago, I went to Off the Grid at Fort Mason in San Francisco.  Off the Grid is an event where a bunch of food trucks gather in one place and you can go from truck to truck enjoying great and innovative food.  I had many things that night.  But, it was the okonomiyaki from the Namu truck that really effected me.  Okonomiyaki is a Japanese savory pancake that has meat or seafood and vegetables in it and is topped with okonomiyaki sauce and smoky bonito flakes.  It made me think that there were some great things that could be made with eggs, flour, and veggies.  My first dish that I made on my okonomiyaki-inspired trip was an omelet with fresh ginger, oyster sauce, toasted sesame oil, and scallions that I found in Sunset Magazine.

It is very simple.  Just whisk the eggs with freshly minced ginger and oyster sauce.

Cook into an omelet with green onions and sesame oil.

I added a bit of sriracha sauce (the one with the rooster on the bottle), some steamed sushi rice, and steamed broccoli.  After my success with this omelet, I felt I was ready to tackle okonomiyaki.  I saw an easy recipe on Food 52 and decided to try it.  But first, I had to stop at the Japanese market and get some bonito flakes and okonomiyaki sauce.

Then, I made the batter.  I used 5 eggs, soy sauce, sesame oil, kosher salt, flour, shredded napa cabbage, and chopped scallions.

I whisked the eggs, soy sauce, and sesame oil together; then, folded in the veggies.  I heated a bit of canola oil in a non-stick pan, added some batter, and let it cook for a few minutes on each side.  When you add the batter, it doesn’t look like it will form a pancake.  But, be patient.  Once the egg cooks and sets the pancake forms.

You need to keep an eye on these pancakes; because, they cook quickly and can burn.  I put the pancakes on a bed of sushi rice with a side of sauteed kale, drizzled them with okonomiyaki sauce, and sprinkled them with bonito flakes.

If you don’t have okonomiyaki sauce, you can make a sauce out of mayonnaise, soy sauce, and sriracha (as described in the recipe below).   These are quick, easy, and delicious.  Give them a try; and, you will see that pancakes aren’t just for breakfast anymore.

Omelet with Fresh Ginger & Oyster Sauce

adapted from Sunset Magazine


4 eggs

1 tablespoon fresh ginger, minced

2 teaspoons of oyster sauce

1/4 cup of fresh scallions, chopped

1 teaspoon of toasted sesame oil

1. Spray nonstick skillet with cooking spray on heat over medium heat.  Whisk the eggs with the ginger and oyster sauce.

2.  Add egg mixture to the pan and let cook for a few minutes until egg sets.  Sprinkle scallions and sesame oil over egg.  Flip egg over in half and cut into slices.  Drizzle sriracha on top to taste.  Serve with steamed rice.


Adapted from Food 52, Recipe by Midge


5 large eggs

1 teaspoon of soy sauce

1 teaspoon toasted sesame oil

1 teaspoon kosher salt

1/3 cup of all purpose flour

1 1/2 cups of shredded napa cabbage

1 bunch of scallions, trimmed and chopped

1 tablespoon of canola oil, for cooking

bonito flakes (optional)

okonomiyaki sauce (optional)

homemade sauce (optional, recipe below #1)

1.  To make the homemade sauce, whisk together 1/2 cup of mayonnaise, 2 tablespoons of soy sauce, and 2 teaspoons of sriracha (more or less to taste).  Set aside while you make the pancakes.

2.  In a large mixing bowl, whisk eggs with soy sauce, sesame oil, and salt.  Gradually add flour until incorporated.  F0ld in cabbage and scallions.

3.  Warm the canola oil in a non-stick skillet over medium high heat until glistening.  Ladle the batter into the skillet as you would for regular old pancakes.  Cook on each side for about 3 minutes or until golden brown.  Sprinkle home made sauce from paragraph #1 or okonomiyaki sauce.  Then sprinkle a small handful of bonito flakes on top.