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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

350

kcal

Ingredients

• 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!

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