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Cut a square of baking paper and place 2 tbsp of panko crumbs in the centre. Sprinkle with a little salt, then gently crack the egg on top.
Sprinkle over another 2 tbsp of panko, making sure the egg is well coated.
Heat a shallow layer of oil in a pan over medium-high heat. Carefully slide the egg into the pan, keeping it on the baking paper.
Baste the top of the egg with the hot oil. After 1–2 minutes, carefully flip the egg, peel away the baking paper and cook for another 1–2 minutes, until golden and puffed.
Remove and drain on paper towel. Season with a little extra salt.
Serve on a bed of thinly sliced cabbage, then drizzle with okonomiyaki sauce and sprinkle with sesame seeds.