Gluten-Free Okonomiyaki
Discover the magic of Japanese street food with this Gluten-Free Okonomiyaki recipe—an irresistible savory pancake packed with fresh green cabbage, shredded carrots, and green onions, delicately bound with a gluten-free batter made from all-purpose gluten-free flour and sweet rice flour. Perfect for celiacs and gluten-sensitive foodies, this dish boasts authentic flavor thanks to toppings like tangy okonomiyaki sauce, creamy gluten-free mayonnaise, smoky bonito flakes, and aromatic aonori seaweed flakes. Ready in just 30 minutes, this recipe delivers a golden, crispy exterior and soft, flavorful interior in every bite. Whether you're craving a quick weeknight meal or an adventurous dinner idea, Gluten-Free Okonomiyaki is your gateway to traditional Japanese comfort food—no gluten necessary!
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Recipe Information
Ingredients
- 3 cups green cabbage
- 1 cup shredded carrot
- 4 stalks green onions
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sweet rice flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 0.5 cup gluten-free okonomiyaki sauce
- 0.25 cup gluten-free mayonnaise
- 0.25 cup bonito flakes
- 1 teaspoon aonori seaweed flakes
Instructions
Thinly slice the green cabbage, shred the carrot, and slice the green onions.
In a large mixing bowl, combine the sliced cabbage, shredded carrot, and green onions.
In a separate bowl, whisk together the gluten-free all-purpose flour, sweet rice flour, eggs, water, and salt until a smooth batter forms.
Pour the batter over the vegetable mixture and gently toss until all the vegetables are well coated.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
Spoon half of the okonomiyaki batter into the skillet, gently pressing it down with a spatula to form a round pancake about 1-inch thick.
Cook for about 4-5 minutes on each side, or until the pancake is golden brown and cooked through. Repeat with the rest of the batter using the remaining oil.
Transfer the cooked pancakes to serving plates. Drizzle gluten-free okonomiyaki sauce and gluten-free mayonnaise in a crisscross pattern over the top of each pancake.
Sprinkle with bonito flakes and aonori seaweed flakes before serving.
Serve immediately and enjoy your delicious gluten-free okonomiyaki!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 52.0 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
