You’ll discover variations of okonomiyaki all throughout Japan (the name itself equates to “as you like it, grilled,” speaking with the meal’s versatility). The tasty cabbage pancakes can have all sorts of add-ins (pork tummy, octopus, shrimp, squid, cheese!) and are generally embellished with zig-zags of tangy-sweet Kewpie mayo and salty-sour okonomiyaki sauce and stacks of wispy bonito flakes and nori. While absolutely nothing compares to the genuine offer, we took a hint from the okonomiyaki kids at Brooklyn’s Chuko and dressed roasted brussels sprouts like okonomiyaki, with great deals of our preferred garnishes. This okonomiyaki sauce is an approximation of the bottled things and accomplishes a comparable sweet-acidic-salty-gingery punch that’s tamed by the abundant, cooling mayo. Do not avoid it! If you’re a vegetarian, end the bonito flakes and look for veg-friendly Worcestershire sauce.

Active ingredients

• 2 pound. brussels sprouts, cut, cut in half lengthwise
• 2 Tablespoon. extra-virgin olive oil
• Kosher salt
• 1/4 cup Worcestershire sauce
• 2 Tablespoon. plus 1 1/2 tsp. catsup
• 2 Tablespoon. honey
• 2 Tablespoon. unseasoned rice vinegar
• 1 tsp. carefully grated peeled ginger (from one 1″ piece)
• 1/2 tsp. shichimi togarashi, plus more for serving
• 1 toasted nori sheet, squashed into confetti-size pieces
• Kewpie mayo (for serving)
• 1/2 cup bonito flakes
• 1 Tablespoon. toasted sesame seeds
• 2 scallions, very finely sliced into rounds

Preparation

• Set up oven racks in leading and lower thirds of oven. Location one rimmed baking sheet on the top rack and another on bottom rack; preheat to 450 °. Toss brussels sprouts and oil in a big bowl; season with salt. Thoroughly eliminate one hot pan from oven and transfer half of sprouts to pan – they’ll sizzle! Working rapidly, turn sprouts cut sides down (do not stress if you can’t get to all of them; it does not need to be best!). Repeat with 2nd pan and staying sprouts. Roast brussels sprouts, turning pans midway through, up until cut sides are burnt and tops are browned, 15 – 20 minutes.

• On the other hand, mix Worcestershire sauce, catsup, honey, vinegar, ginger, and 1/2 tsp. shichimi togarashi in a little pot. Give a simmer over medium-high heat, then minimize heat to medium-low and carefully simmer, stirring regularly, till thickened and glazy, 3 – 4 minutes. Taste and season with salt.

• Pour glaze over brussels sprouts and toss to coat. Transfer to a plate. Sprinkle with nori, then capture mayo over in stripes, covering the entire meal (trust us!). Stack bonito flakes in the center of the sprouts. Leading with sesame seeds, scallions, and a cleaning of togarashi.