A fusion twist where crispy rice meets the bold, savory flavors of Japanese okonomiyaki—topped with mayo, sauce, and a flurry of toppings for a fun, flavorful dish.
Origin Okonomiyaki-Inspired Crispy Rice
Inspired by okonomiyaki, a Japanese savory pancake, this version uses crispy rice as the base instead of batter. It’s a creative, street-food-style dish that brings a crunchier texture and a modern flair to traditional flavors.
What I Love About This Recipe
It’s crispy, creamy, and umami-packed. I love how the rice forms a golden crust and carries all those classic okonomiyaki flavors—sweet, tangy, savory—with each bite. Plus, it’s super customizable!
Also Read : Ooey Gooey Carrot Butter Cake
Okonomiyaki-Inspired Crispy Rice
Course: Recipes4
servings25
minutes50
minutes350
kcalIngredients
2 cups cooked rice (preferably day-old)
2 tsp sesame oil or neutral oil
1 egg (optional, for richness)
1 green onion, sliced
¼ cup finely shredded cabbage
1 tbsp soy sauceJapanese mayo
Okonomiyaki sauce (or mix ketchup, Worcestershire & soy)
Bonito flakes (optional)
Nori strips or furikake
More green onion
Directions
- Mix rice with soy sauce, egg (if using), cabbage, and green onion.
- Heat oil in a nonstick pan over medium-high. Press rice mixture into a flat pancake.
- Cook undisturbed until golden and crispy underneath (about 5–7 minutes).
- Flip carefully and crisp the other side.
- Transfer to a plate, drizzle with mayo and okonomiyaki sauce.
- Top with bonito, nori, and green onion. Serve hot.
Notes
- Use a spatula to press rice firmly for max crispiness.
- Try adding cooked shrim, bacon, or tofu for protein.
- Skip egg to keep it vegan—still delicious!
