Okonomiyaki-Inspired Crispy Rice

Name: Okonomiyaki-Inspired Crispy Rice
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
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 u0026 soy); Bonito flakes (optional); Nori strips or furikake; More green onion

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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.

Contents

Origin Okonomiyaki-Inspired Crispy Rice What I Love About This Recipe Okonomiyaki-Inspired Crispy Rice Ingredients Directions Notes

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

servings

Prep time

minutes

Cooking time

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.