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Okonomiyaki-Style Brussels Sprouts

Okonomiyaki-Style Brussels Sprouts

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.


  • 2 lb. brussels sprouts, trimmed, halved lengthwise
  • 2 Tbsp. extra-virgin olive oil
  • ¼ cup Worcestershire sauce
  • 2 Tbsp. plus 1½ tsp. ketchup
  • 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)
  • 1 Tbsp. toasted sesame seeds
  • 2 scallions, thinly sliced into rounds

Recipe Preparation

  • Arrange oven racks in top and lower thirds of oven. Place one rimmed baking sheet on top rack and another on bottom rack; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt. Carefully remove one hot pan from oven and transfer half of sprouts to pan—they’ll sizzle! Working quickly, turn sprouts cut sides down (don't worry if you can't get to all of them; it doesn't have to be perfect!). Repeat with second pan and remaining sprouts. Roast brussels sprouts, rotating pans halfway through, until cut sides are seared and tops are browned, 15–20 minutes.

  • Meanwhile, mix Worcestershire sauce, ketchup, honey, vinegar, ginger, and ½ tsp. shichimi togarashi in a small pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer, stirring frequently, until thickened and glazy, 3–4 minutes. Taste and season with salt.

  • Pour glaze over brussels sprouts and toss to coat. Transfer to a platter. Sprinkle with nori, then squeeze mayonnaise over in stripes, covering the whole dish (trust us!). Pile bonito flakes in the center of the sprouts. Top with sesame seeds, scallions, and a dusting of togarashi.

Reviews SectionMy husband said this was the most flavorful thing he's ever eaten. Loved it. Instead of roasting in the oven I grilled the brussel sprouts on an electric skillet and thought they came out amazing. I also veganized it - vegan mayo brightened up with fresh lemon juice, vegan Worcestershire, agave instead of honey, and no bonito - and I don't think it loses any of the complexity. Delicious!secretboyfriendSacramento05/28/20Preheating the baking sheets made my fire alarm go off, but the result was delicious enough to make up for itAnonymousNew York01/14/20Oh. My. Sprouts. This was a showstopper at thanksgiving. Paired with a 15 hour smoked brisket and a homemade Korean bbq sauce and now I can die happy. Seriously, these sprouts are so worth it- and very easy to make if you have all the ingredients!jess_irionBaltimore 12/31/19Absolutely delicious! I add more seasoning and use sriracha mayo vs regular. One of my favorite sprout recipes!JjankoSan Antonio TX 12/27/19OMG so delicious! It ended up being a hit at my very gourmet Friendsgiving. I already had a bottle of okonomiyaki sauce on hand, so I didn’t make the reduction, and I used furikake instead of nori. Make this and be a thanksgiving hero!AnonymousWashington, DC11/24/19So good! I made them without the bonito flakes as I couldn't find them anywhere and served them with soy ginger pork and it made for a great dinner. The sauce was super flavorful, and I'm looking forward to leftovers tonight!AnonymousBerkeley, CA11/05/19

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