Tortang Talong Okonomiyaki is the kind of dish that makes you smile even before the first bite—a playful, flavor-packed fusion that brings together Filipino comfort and Japanese street-food flair. It takes everything we love about tortang talong and gives it a fun, creative twist inspired by the savory, veggie-filled okonomiyaki.
It begins with longganisa, cooked until crispy and caramelized—tiny flavor bombs that bring sweetness, saltiness, and a hearty Filipino richness. Then comes the smoky backbone of the dish: eggplants grilled directly over an open flame. Their skins blister and char, perfuming the flesh with a deep smokiness that makes tortang talong beloved in every Filipino home. Once peeled and gently flattened, the eggplants wait like canvases ready for flavor.
The okonomiyaki batter adds the Japanese soul to this fusion. A thick, smooth mixture of flour, egg, and chicken-seasoned water gets packed with cabbage, carrots, and green onions. It’s comforting, hearty, and full of texture—just like the best okonomiyaki from a sizzling street stall.
Each eggplant gets dipped in seasoned eggs, cooked until golden, then sprinkled with crispy longganisa. The batter is poured over, cloaking the torta in a savory pancake layer that crisps on the outside and stays tender within. The flip—careful, committed, and slightly dramatic—is when the magic truly settles in, releasing aromas of smoke, butter, and warm spices.
The finishing touches transform it into a showstopper. A glossy brushing of okonomiyaki sauce adds sweet-savory depth; zigzag drizzles of mayonnaise bring creamy richness. Nori, green onions, and fried garlic complete the medley, adding crunch, umami, and freshness.
Every bite is a burst of cultures meeting harmoniously—smoky, savory, slightly sweet, and beautifully comforting. Tortang Talong Okonomiyaki isn’t just fusion—it’s a celebration of creativity on a plate.
In a non-stick pan, cook the longganisa until crispy. Set aside.
Grill the eggplants directly over an open flame until they’re soft and the skin has charred. Peel the skin, then flatten the flesh gently with a fork, keeping the stems intact. Set aside.
In a bowl, beat the eggs and season with soy sauce, salt, and pepper.
In a bowl, whisk together the flour, water with chicken powder, egg, and baking powder. Mix until smooth; the batter should be thick but pourable.
Fold in cabbage, carrots, and green onions.
In a bowl, beat the eggs and season with soy sauce, salt, and pepper.
Heat a nonstick pan over medium heat and brush it with oil. Coat the flattened eggplants with flour, then dip them in the beaten eggs. Fry this until the eggs are golden. Add in half the longganisa before the eggs sets. Pour half of the batter over the eggplant, spreading it to cover the eggplant fully.
Cook 3–4 minutes, until the bottom sets and the edges look dry. Flip carefully using two spatulas, if needed. Cook the other side 2-3 minutes until golden and cooked through. Do the same with the 2nd tortang talong.
Combine all the okonomiyaki sauce ingredients and adjust the sweetness. Brush the sauce generously over each torta and create zigzag patterns with the mayonnaise.
Top with nori, more green onions, and fried garlic. Serve immediately.
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