Japanese cabbage pancakes, called Okonomiyaki , are a popular dish in Japan, often nicknamed “Japanese pizza” because of their shape and the variety of toppings. Traditionally, this dish consists of shredded cabbage mixed with a light batter, topped with meat, seafood, or vegetables, and then pan-fried. In this gluten-free version, I use buckwheat flour (you can also use rice flour), while still keeping the essence of the dish. This recipe is quick and ideal for a family meal; it can be customized to suit everyone's tastes.

Japanese Cabbage Pancakes (Okonomiyaki) Gluten Free

Japan

Print the recipe

Pin Recipe

Preparation time: 5 minutes Cooking time 10 mins Total time 15 minutes

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 200g finely grated white cabbage

• 100 g rice or buckwheat flour (gluten-free)

• 2 eggs

• 100 ml of water or dashi stock (or fish stock)

• 50g of grated carrots (optional)

• 2 sliced ​​green onions

• 150g shrimp or pork (optional)

• Vegetable oil for cooking

• For the Okonomiyaki sauce (gluten-free)

• 2 tablespoons of ketchup

• 1 tbsp gluten-free Worcestershire sauce (or fish sauce, or vinegar and smoked paprika)

• 1 tbsp gluten-free soy sauce

• 1 tsp of sugar

• For decoration (optional)

• Gluten-free mayonnaise

• Nori seaweed flakes

• Dried fish flakes

Preparation

1. Preparing the dough: In a large bowl, mix the rice flour with the water (or dashi stock). Add the eggs and beat until you obtain a smooth dough.
2. Incorporate the vegetables: Add the shredded cabbage, carrots, and green onions to the batter. Mix thoroughly to coat the vegetables well with the batter.
3. Add the protein (optional): If you wish, add shrimp or cooked pork cut into pieces to the batter (I used ham).
4. Cooking the pancakes: Heat a little oil in a large frying pan over medium heat. Pour a ladleful of batter into the pan and flatten it slightly with a spatula to form a thick pancake. Cook for about 4-5 minutes on each side, until the pancake is golden brown and cooked through.
5. Preparing the sauce:
6. While the pancakes are cooking, prepare the sauce by mixing all the ingredients in a small bowl.
7. Serving the Okonomiyaki:
8. Once cooked, place the cabbage pancakes on a plate. Coat them with homemade Okonomiyaki sauce, add a drizzle of gluten-free mayonnaise, and sprinkle with nori seaweed flakes or dried bonito flakes.

Note

You can adapt the sauce and decoration according to your preferences.

Keywords: gluten-free Japanese pancake, Okonomiyaki recipe, gluten-free cabbage recipe

Rate this recipe