Okonomiyaki-Inspired Crispy Rice

Gather all ingredients.

Robby Lozano / Food Styling: Julia Levy

Preheat oven to 400 degrees F (200 degrees C) with rack in bottom third position. Heat bacon in a medium cast-iron skillet over medium and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve drippings in a small bowl.

Robby Lozano / Food Styling: Julia Levy

While bacon cooks, stir together rice, salt, and water in an 8-cup microwave-safe container. Microwave on HIGH until al dente, about 4 minutes. Drain to eliminate excess water, if needed, and transfer to a large bowl.

Robby Lozano / Food Styling: Julia Levy

Thinly slice scallions, keeping dark and light green parts separate. Return 1 tablespoon of bacon drippings to the skillet over medium heat and add light green parts of scallions, cabbage, garlic, and ginger; cook, stirring often, until softened and fragrant, 3 to 4 minutes. Remove from heat and transfer to bowl with rice.

Robby Lozano / Food Styling: Julia Levy

Add half (about 1/4 cup) of the reserved bacon, 1/4 cup mayonnaise, and 2 tablespoons soy sauce to bowl with rice and cabbage; toss until fully combined.

Robby Lozano / Food Styling: Julia Levy

Heat oil and remaining 2 tablespoons bacon drippings in a skillet over medium heat until just sizzling. Add rice mixture to the hot skillet and use a spoon to flatten and cover the bottom of the skillet. Use end of a wooden spoon handle to gently poke 5 to 6 holes in the rice, going all the way to bottom of skillet. This will allow steam to escape and a crust to form on the bottom.

Robby Lozano / Food Styling: Julia Levy

Continue cooking over medium heat until rice sizzles and begins to brown on edges, about 4 minutes. Transfer to preheated oven and cook on the bottom third rack until bottom of rice is nice and crisp, 30 to 35 minutes.

Robby Lozano / Food Styling: Julia Levy

While rice bakes, whisk together ketchup, Worcestershire sauce, and remaining 1/2 tablespoons soy sauce in a small bowl; set Okonomiyaki sauce aside until ready to use.

Robby Lozano / Food Styling: Julia Levy

Remove skillet from oven. Drizzle evenly with some of the ketchup mixture and remaining 1/4 cup kewpie mayonnaise. Sprinkle with sesame seeds, dark green parts of scallions, reserved bacon, aonori, and bonito flakes, if using. Serve immediately.

Robby Lozano / Food Styling: Julia Levy