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Okonomiyaki Japanese Savoury Pancake, gluten-free

From Japan comes this delicious gluten-free Okonomiyaki, which is a Japanese Savoury Pancake. It combines fresh vegetables, in a crispy gluten-free batter and is topped with okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, and my personal twist, everything bagel seasoning. Though this version may not be traditionally authentic, it is an easy twist that is healthy and simple, and the perfect quick dinner option. Let's make it!

Okonomiyaki Japanese Savoury Pancake, gluten-free
Okonomiyaki Japanese Savoury Pancake, gluten-free

What is Okonomiyaki?

Okonomiyaki is a Japanese Savoury Pancake, that is sometimes called a 'Japanese pizza or frittata'. If I had to say, it is closest to a combination of a pancake and a frittata.


Traditionally, okonomiyaki combines wheat flour, mountain yam, eggs, tempura scraps, dashi, cabbage, pork or prawns and is then fried on both sides till crispy, in the shape of a pancake. Finally, it is topped with okonomiyaki sauce, kewpie mayonnaise and bonito flakes.


This gluten-free version has many of the flavours without the gluten and best of all, using ingredients you will be able to source from your home pantry or refrigerator.


Watch How to Make It


Why I love this recipe and you will too!

This gluten-free Okonomiyaki Japanese Savoury Pancake, is my favourite Japanese recipe ever! It is healthy, so simple and easy, comes together pretty quickly and is so much fun to eat. Best of all, for a gluten-free recipe, the batter is super easy to prepare, it cooks perfectly and the delicious mixture of toppings is the icing on the cake! I'm sure you will be as addicted as we are, in fact, my daughter eats a whole pancake to herself, and trust me each one is pretty big, and that's saying something.


What I love most is that the vegetables are interchangeable, so you can use any vegetables from your refrigerator drawer and cook them as part of this savoury pancake. Simply make sure you slice them the same size, so they are able to cook evenly.


Okonomiyaki Japanese Savoury Pancake, gluten-free
Okonomiyaki Japanese Savoury Pancake, gluten-free

Making Okonomiyaki in only 6 STEPS
  1. Combine the Okonomiyaki Sauce

  2. Combine and Whisk the Batter Ingredients

  3. Slice all the Vegetables

  4. Combine the Batter and Vegetables

  5. Fry the Okonomiyaki Pancakes

  6. Top with Sauces and Seasonings


Okonomiyaki Japanese Savoury Pancake, gluten-free
Okonomiyaki Japanese Savoury Pancake, gluten-free

Other Asian-Inspired Recipes





Okonomiyaki Japanese Savoury Pancake, gluten-free
Okonomiyaki Japanese Savoury Pancake, gluten-free

Okonomiyaki Japanese Savoury Pancake, gluten-free

Makes 2 x 22cm

Prep: 15 minutes

Cook: 12 minutes for each pancake


INGREDIENTS


Gluten-Free Batter:

250ml vegetable stock, cold (I used San Elk, gluten-free)

2 medium eggs


Vegetables:

4 tablespoons light olive oil

300g (3 cups) green cabbage, finely shredded

100g (1 cup) shitake mushrooms, sliced thin

100g (1 cup) carrot, shredded

2 spring onions, finely sliced

½ teaspoon sea salt

½ teaspoon pepper


Garnish:

Okonomiyaki Sauce*

Kewpie Mayonnaise

Everything Bagel Seasoning (Mingle is gluten-free)

Seaweed Snack Sheets, crushed (or seaweed flakes)

Sushi Pickled Ginger


*Okonomiyaki Sauce:

4 tablespoons tomato sauce, gluten-free (I used Mingle for a healthier tomato sauce)

2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free)

1 tablespoon tamari soy sauce, gluten-free (Chang's)


INSTRUCTIONS


1. Combine the sauce: In a bowl, combine the Okonomiyaki sauce and set aside.


2. Make the batter: In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes.


3. Slice the vegetables and combine with the batter: In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot, and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper.


4. Fry the pancakes: Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over medium heat or until set and golden. Carefully flip the pancake over and cook for a further 6 more minutes.


5. Assemble and serve: Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning, and sushi pickled ginger. Slice and serve.

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Okonomiyaki Japanese Savoury Pancake, gluten-free
Okonomiyaki Japanese Savoury Pancake, gluten-free

Recipe and Photography by Margaret Pahos for @CreateCookShare


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