Rice Okonomiyaki
If you have leftover rice, try this rice okonomiyaki! This Japanese-style savory pancake uses cooked rice instead of batter. It’s simple to make, kid-friendly, and easy to customize. In this recipe, I’ll show you three tasty variations.
For more leftover rice ideas, try my Seafood and Lettuce Fried Rice or Zosui (rice soup)!
Recipe Ingredients
You will need the following ingredients to make this rice okonomiyaki:
How To Make Rice Okonomiyaki: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Gather the ingredients.
Step 2
Add the egg, warm rice, and your chosen filling (in this case, shrimp and edamame) to a bowl, and mix until well combined.
Step 3
Heat oil in a frying pan, then add the rice mixture. Cover with a lid and cook until the bottom is lightly browned.
Step 4
Carefully flip the rice okonomiyaki and cook the other side.
Step 5
Cook until the bottom is lightly browned.
Step 6
Transfer to a plate. Drizzle with sauce and mayonnaise, and add toppings.
Variations
Here are three filling variations. All of these versions use the same rice base, so you can easily swap in your favorite filling.
1. Shrimp Rice Okonomiyaki
This version uses frozen shrimp and edamame. I topped it with katsuobushi (bonito flakes) for a classic okonomiyaki finish.
2. Natto Rice Okonomiyaki
If you love natto, this one is for you. Just mix the natto with its included sauce and chopped scallions, then fold it into the rice. A sprinkle of aonori (dried seaweed) makes a perfect topping.
3. Vegetable Rice Okonomiyaki
This version combines frozen mixed vegetables with melty cheese for a cozy flavor. I used Camembert cheese, but feel free to use any cheese you like. I topped this one with furikake for extra flavor.
Enjoy one whole as a quick meal, or slice it up to share with family and friends!
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Rice Okonomiyaki
Equipment
Ingredients
Instructions
- Make the rice mixture: Crack the egg into a bowl and whisk well. Add the warm rice and your chosen filling (shrimp, natto, or vegetables). Mix until everything is evenly combined.
- Heat the pan: Heat a frying pan over medium heat. Add the vegetable oil and spread it evenly.
- Cook the rice mixture: Add the rice mixture to the pan and gently press it into an even, flat round. Cover with a lid and cook on low heat for about 5 minutes, until the bottom becomes lightly browned and crispy.
- Flip and finish cooking: Carefully flip the rice okonomiyaki. Cook uncovered for another 2–3 minutes, until the second side is heated through.
- Serve: Transfer to a plate. Drizzle with tonkatsu sauce and mayonnaise, then sprinkle with toppings. Enjoy!
Notes
- If using leftover rice, warm the rice before mixing. Cold rice doesn’t mix well with the egg and fillings.
- If you have a nonstick frying pan, use it. If not, add a little extra oil to prevent the rice from sticking.
- Crispy rice is the best part, so gently press the rice into an even layer. This helps it brown evenly and become lightly crispy.
- For flipping, use a round plate instead of a spatula (see Step 4 above). It makes flipping easier and helps keep the rice okonomiyaki from breaking apart.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!