Okonomiyaki-Inspired Crispy Rice Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings.

• 4 thick-cut bacon slices, chopped
• 1 1/2 cups quick-cooking white rice (such as Minute)
• 1/2 teaspoon kosher salt
• 2 cups tap water
• 2 medium scallions
• 4 cups shredded green cabbage
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 cup Kewpie mayonnaise, divided
• 2 1/2 tablespoons soy sauce, divided
• 2 tablespoons canola oil
• 1/4 cup ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted sesame seeds
• Aonori (seaweed flakes) and lightly crumbled bonito flakes (katsuobushi) (optional)

Directions

Step 1: Gather all ingredients.

Step 2: Preheat oven to 400F (200C) with rack in bottom third position.

Step 3: Heat bacon in a medium cast-iron skillet over medium heat. Stir occasionally, cooking until crisp (about 10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve the drippings in a small bowl.

Step 4: While the bacon cooks, stir together rice, salt, and water in an 8-cup microwave-safe . Microwave on HIGH until rice is al dente (about 4 minutes). Drain any excess water if needed, then transfer the rice to a large bowl.

Step 5: Thinly slice the scallions, separating the dark and light green parts.

Step 6: Return 1 tablespoon of bacon drippings to the skillet over medium heat. Add the light green parts of the scallions, cabbage, garlic, and ginger. Stir often and cook for 3-4 minutes until softened and fragrant. Remove from heat and transfer to the bowl with the rice.

Step 7: Add half of the reserved bacon (about 1/4 cup), 1/4 cup of mayonnaise, and 2 tablespoons of soy sauce to the rice and cabbage mixture. Toss until fully combined.

Step 8: Heat the canola oil and remaining 2 tablespoons of bacon drippings in the skillet over medium heat until sizzling. Add the rice mixture to the hot skillet, using a spoon to flatten and cover the bottom of the skillet. Gently poke 5-6 holes in the rice with the end of a wooden spoon handle, going all the way to the bottom of the skillet. This will allow steam to escape and form a crust on the bottom.

Step 9: Continue cooking over medium heat until the rice sizzles and begins to brown on the edges (about 4 minutes). Transfer the skillet to the preheated oven and cook on the bottom third rack for 30-35 minutes until the bottom of the rice is nice and crisp.

Step 10: While the rice bakes, whisk together the ketchup, Worcestershire sauce, and remaining 1/2 tablespoon of soy sauce in a small bowl. Set the Okonomiyaki sauce aside until ready to use.

Step 11: Remove the skillet from the oven. Drizzle the rice with some of the ketchup mixture and the remaining 1/4 cup of Kewpie mayonnaise. Sprinkle with sesame seeds, dark green parts of scallions, reserved bacon, aonori, and bonito flakes (if using). Serve immediately.

Nutrition Facts (per serving)