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!

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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!

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.

Origin of Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.