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One Pan Okonomiyaki Omelette

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Preparation time: 25 min
Serves 2 people
5 Average Rating

Golden, savoury and packed with flavour, this One-Pan Egg-Rice Okonomiyaki Omelette by Today Show cook, Jane de Graaff, is a beloved Japanese classic. Combining fluffy eggs with seasoned rice and crisp vegetables, it’s cooked to perfection in a single pan for maximum ease and minimal cleanup. Serve as bite-sized minis or cook up into larger portions - this versatile dish is perfect for casual gatherings, taste-tests or a satisfying, protein-packed meal any time of day.

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Ingredients

Okonomiyaki ingredients
  • ½ tbsp chilli crisp oil, to oil the pan
  • ¼ cup grated carrot, tightly packed (50g)
  • ¼ cup finely shredded red cabbage, tightly packed (50g)
  • 2 spring onions, finely sliced - white and green parts, separated
  • 1½ cups cooked rice, day old works well (250g)
  • 4 eggs, lightly whisked
  • ¼ cup plain flour (45g)
Boiled egg mayonnaise (turned into Aioli with garlic)
  • 4 x boiled eggs, shells removed
  • ½ tsp garlic
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • pinch salt
  • 2 tbsp olive oil
  • pepper, to taste
Toppings
  • Okonomiyaki sauce (3 Tbsp tomato sauce, 1 Tbsp worcestershire sauce, 1 Tbsp
    soy sauce, 2 tsp sugar)
  • Furikake rice seasoning
  • Boiled egg aioli (see above)
  • Optional, 1 x chilli fried egg per person

Method

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  1. Add chilli oil to the pan on medium-high heat. If you are making the chilli fried eggs, do it now in the chilli oil and then set the eggs aside until needed. In the same pan, add a little more chilli crisp oil and then add carrot, cabbage, and the white parts of the spring onion; toss through.
  2. Add the rice, toss it through and then press it down to cook and crisp the base a little. In a small bowl, whisk the eggs and flour together, then pour the mixture over the rice and shake it to ensure the egg seeps into the cracks.
  3. Scatter the top with the green parts of the spring onions, cover with a lid, reduce the heat to medium and cook until the pancake is set and the eggs are cooked through — about 5 minutes.
  4. Meanwhile, make your boiled-egg-mayonnaise: Place all your ingredients into a slick blender and blend until you have a smooth, creamy aioli. Set aside until needed
  5. Slide the cooked okonomiyaki onto a plate, top with a zigzag of mayonnaise and a zigzag of okonomiyaki sauce, and then top with the (optional) chilli fried eggs and furikake.

Reviews

Overall Rating

Average Rating: 5

1 review

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