Japanese cabbage pancakes, called Okonomiyaki , are a popular dish in Japan, often nicknamed "Japanese pizza" due to their shape and variety of toppings. Traditionally, this dish consists of shredded cabbage mixed into a light batter, topped with meat, seafood or vegetables, then cooked in a pan. In this gluten-free version, I use buckwheat flour (you can also use rice flour), while retaining the spirit of the dish. This recipe is quick and ideal for a family meal; it can be personalized according to everyone’s tastes.

Japanese Cabbage Pancakes (Okonomiyaki) Gluten Free

Japan

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

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 200 g finely grated white cabbage

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

• 2 eggs eggs

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

• 50 g grated carrots (optional)

• 2 sliced ​​green onions

• 150 g shrimp or pork (optional)

• Vegetable oil for cooking

• For the Okonomiyaki sauce (gluten-free)

• 2 Tbsp 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. Prepare 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 homogeneous dough.
2. Incorporate the vegetables: Add the shredded cabbage, carrots, and green onions to the dough. Mix carefully to coat the vegetables in the batter.
3. Add the proteins (optional): If you wish, add the shrimp or cooked pork cut into pieces to the dough (I added ham).
4. Cooking the crepes: Heat a little oil in a large skillet over medium heat. Pour a ladle of the mixture 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. Preparation of the sauce:
6. While the pancakes are cooking, prepare the sauce by mixing all the ingredients in a small bowl.
7. Serve the Okonomiyaki:
8. Once cooked, place the cabbage pancakes on a plate. Top them with homemade Okonomiyaki sauce, add a drizzle of gluten-free mayonnaise and sprinkle with nori seaweed flakes or dried bonito.

Note

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

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

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