Japanese · Lunch
Egg and Cabbage Griddle Burger
A Japanese-style okonomiyaki-inspired burger with a thick griddled patty of eggs and shredded cabbage, layered with Kewpie mayonnaise, tonkatsu sauce and bonito-scented nori on a soft bun.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
21.3gProtein
30.8gFat
40.1gCarbs
10.2gSugar
3.9gFiber
1244mgSodium
412mgChol
7.2gSat Fat
512mgPotassium
151mgCalcium
3.4mgIron
1.2mcgVitamin B12
24mgVitamin C
vegetarian
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Crack eggs into a bowl with cabbage, scallion, soy sauce, sesame oil and flour; whisk until batter coats cabbage evenly.
2
Toast the hamburger bun cut-side down in a dry skillet over medium heat for 2 minutes until golden at the edges.
3
Heat vegetable oil in the skillet over medium-low; pour in batter, press into a 1cm patty, and cook 4 minutes until the underside is golden and set.
4
Flip the patty and cook the second side over medium-low heat for 3 minutes until fully set with no wet egg, then spread Kewpie mayo on the bottom bun.
5
Plate the patty on the bun, drizzle with tonkatsu sauce, scatter bonito flakes and gherkin slices over top, close with the top bun and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 180g180g shredded cabbage
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp all-purpose flour (16g)
- 2 tsp10ml vegetable oil, for the griddle
- 22 hamburger bun (120g)
- 2 tbsp28g Kewpie mayonnaise
- 2 tbsp34g tonkatsu or Worcestershire-style brown sauce
- 2 tsp2 tsp dried bonito flakes or crumbled nori, for garnish
- 44 pickled gherkin slices (20g)
