Printed September 2, 2026
Yesterday's Pizza Okonomiyaki Hybrid
Cold pizza meets Japanese savory pancake in this breakfast-for-dinner mashup. The pizza gets chopped and folded into eggy batter, creating something entirely new while honoring both parents.
Ingredients
- 2-3 slices cold pizza, chopped into small pieces
- 2 cups shredded cabbage
- 4 eggs
- 1/2 cup flour
- 1/4 cup water
- 2 scallions, chopped
- Japanese mayonnaise
- Okonomiyaki sauce or tonkatsu sauce
- Bonito flakes (optional)
- Sesame seeds
- Vegetable oil for cooking
Preparation
When pizza is fresh, it's perfect. When it's cold, it's still good. But when it's transformed into okonomiyaki, it transcends both states entirely.
Prepare the Batter
Whisk together eggs, flour, and water until smooth. Fold in shredded cabbage, scallions, and chopped pizza pieces. The pizza will add cheese, sauce, and toppings to the pancake—essentially pre-seasoning your okonomiyaki.
- Heat a large non-stick pan or griddle over medium heat.
- Add a thin layer of oil.
- Pour in half the batter, spreading into a thick pancake about 8 inches across.
- Cook for 4-5 minutes until bottom is golden and edges set.
- Carefully flip and cook another 4-5 minutes.
- Repeat with remaining batter.
The Signature Presentation
Transfer to a plate. Drizzle with okonomiyaki sauce in one direction, then Japanese mayo in perpendicular lines. Use a toothpick to drag through both sauces, creating a crosshatch pattern.
Top with bonito flakes (they'll dance from the heat) and sesame seeds. The result is crispy-edged, custardy in the center, and completely unlike either pizza or okonomiyaki—it's its own magnificent thing.
