Main ingredients 🥩
instant ricecabbagezucchinionionprepared shrimptsuyueggkatsuobushi
Okjubu's Rice Okonomiyaki
An innovative okonomiyaki that combines crispness and heartiness using cold rice and egg batter instead of flour
🙋 Recommended for
- ⭐ Those looking to reduce flour intake and enjoy a healthy, satisfying meal
- ⭐ People wanting to use up leftover cold rice and cabbage from the fridge in a delicious way
Ingredients needed 🛒2 servings
- cold rice 1 bowl
- cabbage 1/4 head
- zucchini 1/3 piece
- onion 1/2 piece
- prepared shrimp 1 handful
- tsuyu 2 tablespoons
- pepper a pinch
- egg 2 pieces
- vegetable oil as needed
- okonomiyaki sauce (or tonkatsu sauce) as needed
- mayonnaise as needed
- katsuobushi 1 handful
Recipe 🍳
- Slice cabbage and onion into thin strips and set aside.
- Cut zucchini thinly, then slice into fine strips.
- Chop the prepared shrimp finely for a chewy texture.
- In a large bowl, combine the chopped shrimp and prepared vegetables.
- Add 1 bowl of cold rice, 2 tablespoons of tsuyu, a pinch of pepper, and crack 2 eggs into the mixture.
- Mix thoroughly until all ingredients are well combined.
- Heat a pan and add vegetable oil. Spread the mixture evenly into a thick, round shape.
- Cook until golden and crispy on both sides, then transfer to a serving plate.
- Drizzle okonomiyaki sauce and mayonnaise in a grid pattern, then generously sprinkle katsuobushi on top to finish.
- Dice cabbage, zucchini, and onion; chop shrimp finely.
- In a bowl, mix vegetables, shrimp, cold rice, tsuyu, pepper, and eggs to form a batter.
- Heat oil in a pan, shape the mixture thickly, and cook on both sides until golden and crisp.
- Drizzle sauce and mayonnaise, then top with katsuobushi to finish.
Cooking tips 💡
- Since there’s no flour to act as a binder, make sure the bottom is fully cooked before flipping to prevent breaking.
- For extra flavor, you can substitute shrimp with squid, bacon, or pork belly according to preference.
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