In today's Chef's Quick Tip, Chef Craig from Olmo in New Haven shows Tina Redwine his take on the okonomi or okonomiyaki on an olmo bagel.
INGREDIENTS
- 1 each everything everything olmo bagel
- 1 tablespoon butter
- ½ cup shredded cabbage
- 2 local eggs
- pinch of salt and pepper
- 1 tablespoon of japanese barbecue sauce (okonomi sauce - regular tangy barbecue sauce works well too)
- 1 tablespoon of furikake (rice seasoning - olmo everything spice works as a substitute)
EQUIPMENT
- non-stick frying pan
- small metal mixing bowl
- rubber spatula
- bread knife
RECIPE
- Heat non-stick frying pan on medium heat with butter.
- Once butter is bubbling and sizzling, add in the shredded cabbage and let sit for 1 minute.
- Crack eggs into a mixing bowl and break the yolks with the rubber spatula, give a quick whisk with the spatula. The eggs should have ribbons of yolks and whites throughout the bowl.
- Season egg mixture with salt and pepper.
- Lay the mixed eggs over the cabbage and let stand for another minute. Do not touch the eggs once in the pan.
- Using a quick wrist flip or the rubber spatula, flip the eggs to the other side and let cook for another minute.
- While the eggs finish, slice open bagel. (if toasting the bagel, do this step earlier)
- Slide the omelet over the bottom half of the bagel.
- Fold the omelet in half twice if you have a large frying pan. This will help the eggs not fall out the side of the bagel.
- Top with okonomi sauce and furikake and eat!
ENJOY!
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