Okonomiyaki

Okonomiyaki - Japanese pancake, asparagus, kewpie mayo, bean sprouts, green onions ($12)

Let’s talk about pancakes. If you’re looking for a regular pancake, we suggest you hit the corner diner or your mom’s kitchen. Maybe shake up some Bisquick. But if you’re ready for a pancake to take you to the next level, we’ll see you at brunch on Sunday.

For this very awesome un-pancake pancake, we look to Kim Dalton of Dodo. You may remember the days when Kim ran the kitchen at 954 W. Fulton, and brunch was a beloved ritual there. This dish is an updated-throwback to one of Kim’s signatures, okonomiyaki, and it’s our way of paying homage.

Here’s a little breakfast/lunch/Rosetta Stone for you: Okonomiyaki is derived from two Japanese words: okonomi (‘what you want’ or ‘what you like’) and yaki (‘grilled’ or ‘cooked.’) In this case, what you want/like is a pancake of egg, flour, and shredded veg, and then, as the name implies, we do indeed grill/cook it. Pile on some bean sprouts and green onions, slap on some Kewpie mayo and tonkatsu sauce, and there you go. It’s a pancake perfectly suited for the Mermaid Shack. (We’re not known for our sweet demeanors, so why would our pancakes be?)

A word on Kewpie mayo for those of you who don’t make a point of stocking your pantries with Japanese condiments: it’s made only with egg yolks (rather than whole eggs) and contains a blend of apple and malt vinegars. We stuffed our suitcases full of it so you didn’t have to.

And much like our homies at Daily Candy were hungry for seconds while still on their first course, so shall you. Be. Also hungry for seconds.