Christmas brings joy, laughter, and plenty of food. But with the festive feasting comes an inevitable question: what to do with the mountain of leftovers? This year, instead of letting those extra Brussels sprouts languish in the fridge, try transforming them into Brussels Sprouts Okonomiyaki—a Japanese-inspired pancake that’s crispy, flavourful, and utterly satisfying.
What Is Okonomiyaki?
Okonomiyaki is a savory Japanese pancake whose name translates to "what you like, grilled." Originating in the Kansai region, it’s a versatile dish that traditionally features cabbage as its star ingredient, alongside flour, eggs, and a variety of toppings such as mayonnaise, okonomiyaki sauce, and bonito flakes. The cabbage provides a tender crunch and acts as the foundation of this beloved dish.
While the classic recipe relies on fresh cabbage, okonomiyaki is incredibly adaptable, making it a fantastic vehicle for leftovers. This versatility allows you to reimagine Christmas ingredients like shredded turkey, stuffing, and, of course, Brussels sprouts, creating a unique and flavorful post-holiday treat.
Ingredients
Number of servings: 4
Cooking time: 30 minutes
Preparation time: 30 minutes
Okonomiyaki batter:
Leftover brussel sprouts: 150g-200g
Tofu: 100g, thinly sliced
Spring onion: 1
Egg: 3
Vegetable stock: 250ml
Ginger: 10g, grated
Garlic: 1 clove, grated (Optional)
Worcestershire sauce: 1 tsp
Soy sauce: 1 tsp
Mirin: 1tsp
Salt: 1 tsp
Plain flour: 120g
Corn flour: 60g
Garnish:
Spring onion: 1
Okonomiyaki sauce:
Worcestershire sauce: 30g
Ketchup: 30g
Soy sauce: 1 tbs
Mirin: 1tbs
Date syrup: 1 tbs
Japanese mayo:
Egg yolk: 2
Vegetable oil: 300ml
Dijon mustard: 1 tsp
Rice vinegar: 2 tbs
Salt: to taste
Method
To make the okonomiyaki sauce, combine all the ingredients and mix well.
To make the Japanese mayonnaise, add the egg yolks, Dijon mustard, and rice vinegar to a mixing bowl. Slowly whisk in the oil until the mixture emulsifies and thickens. Pour into a squeeze bottle and set aside.
Thinly slice the leftover Brussels sprouts, thinly slice the tofu, and press it with kitchen towel to drain excess water. Finely chop the spring onions.
In a large mixing bowl, combine the okonomiyaki ingredients, excluding the tofu. Mix well.
Drizzle oil onto a cast-iron frying pan, then place the tofu slices at the bottom of the pan. Pour the okonomiyaki mixture on top.
Cook the okonomiyaki on low heat for 8 minutes. You should see the edge starts to solidify.
Transfer the okonomiyaki onto a big plate. Place the frying pan over the plate. Carefully flip both plate and frying pan with a pair of oven gloves. Cook for another 6 minutes.
To serve, spread the okonomiyaki sauce evenly over the top and drizzle the mayonnaise in your preferred pattern. Garnish with spring onions. Enjoy!
