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.
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
Serving: 1servingCalories: 373kcalCarbohydrates: 39gProtein: 33g
This nutritional information is estimated and provided for general reference only.