Okonomiyaki Rice Pancake

A soy sauce-flavored rice pancake made okonomiyaki-style with ingredients like wakegi and skipjack shavings. A great way to use up leftover rice!

Okonomiyaki Rice Pancake
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Rice & Noodles



Calorie count is per serving.
Excludes time needed to allow the rice to cool.

Ingredients (Serves 2)

  • 300 g cooked rice (hot)
  • 100 g wakegi Welsh onions
  • 1 egg
  • 1 bag skipjack shavings (5 g)
  • 2 tbsp soy sauce
  • 2 tbsp white sesame seeds
  • Sesame oil, as needed



Chop the wakegi into 2-3 mm pieces. Beat the egg.


Empty the cooked rice into a bowl and set aside until cool enough to handle. Moisten your hands and lightly squeeze the rice. Add the wakegi, egg, skipjack shavings, soy sauce and sesame seeds and mix together thoroughly.


Squeeze the rice with your fingers 4-5 times. This is just to make the rice sticky, so there's no need to squash the grains.


Heat 2 tsp of sesame oil in a frying pan placed over medium heat. Add the rice mixture and spread out flat with a spatula. Reduce the heat to medium-low and fry for 5-6 minutes. Turn over and drizzle 1 tsp of sesame oil along the edges. Press down with the spatula and fry for 5-6 minutes until crisp. Transfer to a cutting board and cut into easy-to-eat pieces. Plate up.


Drizzling sesame oil around the edges will help make the pancake crisp and aromatic.