Okonomiyaki-Style Brussels Sprouts

Name: Okonomiyaki Brussels Sprouts
Yield: 4–6 servings
Ingredients: 2 lb. brussels sprouts, trimmed, halved lengthwise; 2 Tbsp. extra-virgin olive oil; Kosher salt; ¼ cup Worcestershire sauce; 2 Tbsp. plus 1½ tsp. ketchup; 2 Tbsp. honey; 2 Tbsp. unseasoned rice vinegar; 1 tsp. finely grated peeled ginger (from one 1" piece); ½ tsp. shichimi togarashi, plus more for serving; 1 toasted nori sheet, crushed into confetti-size pieces; Kewpie mayonnaise (for serving); ½ cup bonito flakes; 1 Tbsp. toasted sesame seeds; 2 scallions, thinly sliced into rounds

By Sarah Jampel

October 28, 2019

Photo by Alex Lau, food styling by Pearl Jones

You’ll find variations of okonomiyaki all across Japan (the name itself translates to “as you like it, grilled,” speaking to the dish’s flexibility). The savory cabbage pancakes can have all sorts of add-ins (pork belly, octopus, shrimp, squid, cheese!) and are typically decorated with zig-zags of tangy-sweet Kewpie mayonnaise and salty-sour okonomiyaki sauce and piles of wispy bonito flakes and nori. While nothing compares to the real deal, we took a cue from the okonomiyaki tots at Brooklyn’s Chuko and dressed roasted brussels sprouts like okonomiyaki, with lots of our favorite toppings. This okonomiyaki sauce is an approximation of the bottled stuff and achieves a similar sweet-acidic-salty-gingery punch that’s tamed by the rich, cooling mayo. Don’t skip it! If you’re a vegetarian, leave off the bonito flakes and seek out veg-friendly Worcestershire sauce.

Recipe notes

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