Mochi, Cabbage, and Egg Okonomiyaki - Ultra Easy!

Mochi, Cabbage, and Egg Okonomiyaki - Ultra Easy!

Only 3 ingredients needed for this okonomiyaki: Mochi rice cakes, cabbage, and egg - that's it. No oil. An inexpensive healthy recipe you can make with refrigerator leftovers, but tastes great!

Ingredients: 1 serving

Cut mochi rice cakes (kirimochi)
Shredded cabbage
3 leaves
Japanese style Worcestershire sauce
To taste
To taste
Bonito flakes
1 tablespoon
1 tablespoon


1. Slice the mochi into 2-3mm. I got 15 slices out of 1 cake.
2. Scatter the mochi in a non-stick pan (18 cm diameter). Don't let the mochi slices overlap. No oil necessary.
3. Heat over medium heat. After 1 minute, the mochi will start to puff up a bit. The mochi pieces can get stuck together or stay apart with gaps in between at this point.
4. Top with the shredded cabbage, and pour in a beaten egg. Drizzle water along the perimeter of the pan, cover with a lid and cook over medium heat for 3 minutes.
5. When the cabbage has wilted, it's done. Take a peek at the bottom by lifting up the pancake with a spatula. If the mochi is crispy, it's good.
6. Turn off the heat, and drizzle on the mayonnaise and sauce while it's still in the pan. They'll sizzle up a bit and add more flavor.
7. Top with bonito flakes and it's done! It tastes like a proper okonomiyaki.

Story Behind this Recipe

I got the idea for this from mochi pizza, and used some cabbage and and egg only for a really inexpensive meal. This is a simple recipe.