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Ea1bab0b d1f5 41e9 8bb7 d37d1f25f416  2016 05 13 18 03 59

Just back from Japan and although I really need to counteract the two weeks of Sumo-style feasting, I had a breakfast hankering for Japanese food.

Rather than try sashimi at 7am, I made a virtuous breakfast (protein! veg!) by adapting okonomiyaki: 2 eggs, a dash (or two) soy sauce, sesame oil, then whisk. Add some AP flour to thicken (don't fuss about clumps, but smooth out of you can). Stir in shredded cabbage until eggy-mix fully coats. Cook like a pancake/frittata.

Serve w sriracha mayo (do it!), bonito flakes, and sesame seeds. Close your eyes and pretend you're in Okinawa!