Okonomiyaki, the Japanese cabbage pancake, always brings back memories of late-night meals at street stalls in Tokyo. This recipe uses the same flavors as okonomiyaki, but instead of cabbage, I use oven-baked tater tots as my base—their centers are tender enough to be reminiscent of the original, but their outsides are lovely and crunchy. Then I pile on all my favorite okonomiyaki toppings: sweet-savory sauce, mayonnaise, furikake, fresh scallion, and katsuobushi (thinly shaved bonito flakes). The result is fast and easy enough to make any night of the week.
To bulk up the plate: If you want a really hearty meal, put a fried egg on top of the dish. For something lighter, dress celery sticks in some sesame oil, a little soy sauce, and a good shake of furikake to make a salad similar to the one served at Bar Goto in New York.
Editor’s note: You can buy okonomiyaki sauce, or try this three-ingredient version to make it yourself.
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