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Okonomiyaki Tater Tots
This recipe uses the same flavors as okonomiyaki—Japanese cabbage pancakes—but instead of cabbage, oven-baked tater tots are used as the base.
👥 10 Servings⏱️ Prep & Cook: 30 min👤 Georgia Freedman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Cook 10 oz. (280 g) frozen tater tots in an oven according to the instructions on the package. While they’re roasting, cut 1 scallion, white and light green parts only, in half lengthwise and then cut it very thinly crosswise. When the tater tots are ready, arrange them in a single layer on a plate, snuggled close together, and make thin zigzags of the okonomiyaki sauce and Kewpie mayonnaise over them. Sprinkle on the scallion and a generous amount of nori-and-sesame-seed-based furikake. Lastly, distribute 1 handful katsuobushi on top of everything; the shavings will “dance” as the heat from the tater tots moves them.
Okonomiyaki sauceKewpie mayonnaiseNori-and-sesame-seed-based furikakehandful katsuobushi1
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