Some leftover Brussels Sprouts that I bought for Christmas Lunch had been in the fridge for over 2 weeks, and I needed to use them up. Today I made them into Okonomiyaki. Brussels Sprouts look like miniature Cabbages. This Okonomiyaki turned out very similar to the regular Cabbage Okonomiyaki, but it has a stronger Brussels Sprouts flavour.


1 Serving


5 to 6 Brussels Sprouts *about 80g
Salt & Pepper
1 Egg
5 tablespoons Self-Raising Flour OR Plain Flour
4 tablespoons Water
1 pinch Dashi Powder *optional, I used Kombu (Kelp) Dashi
60-80g thinly sliced Pork *cut into bite-size pieces
1-2 teaspoons Oil
Okonomiyaki Sauce
Japanese Mayonnaise
Aonori (Dried Green Laver Flakes) *optional

  1. Thinly slice Brussels Sprouts, place in a mixing bowl, lightly season with Salt & Pepper, and mix well.
  2. Add Egg, Flour, Water and Dashi Powder, and mix well to combine.
  3. Heat Oil in a frying pan and cook Pork on both sides. Cover with Brussels Sprouts batter mixture and form a pancake.
  4. When the edges of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes until all the batter is cooked. You may turn the pancake over a few times.
  5. Place the pancake on a plate with the Pork on the top. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori (optional). If you have Katsuobushi (Bonito Flakes), you may wish to sprinkle with it as well.