Soy-Free Okonomiyaki
Indulge in the umami-packed flavors of Japan with this Soy-Free Okonomiyaki, a creative twist on the beloved savory pancake recipe that skips the soy without sacrificing taste. Loaded with shredded cabbage, fresh green onions, and crispy bacon, these pan-fried delights offer a perfect balance of crunch and tenderness. A simple homemade sauce featuring rice vinegar, honey, and Worcestershire adds a tangy-sweet kick, while a drizzle of creamy mayonnaise and garnishes of nori seaweed and pickled ginger take it over the top. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this 40-minute recipe is gluten-conscious and bursting with customizable toppings. Whether you're avoiding soy or just want to try a fresh take on classic Japanese street food, this dish will become a fast favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Water
- 2 large Eggs
- 2 cups Shredded cabbage
- 3 stalks Green onion, chopped
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 4 Bacon slices
- 2 tablespoons Cooking oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Mayonnaise
- 1 tablespoon Nori seaweed, chopped (for garnish)
- 1 tablespoon Pickled ginger, sliced (for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, water, eggs, salt, and baking powder until smooth and well combined.
Fold in the shredded cabbage and chopped green onions into the batter until all components are evenly distributed.
Heat a large non-stick skillet over medium heat and add a tablespoon of cooking oil.
Pour half of the batter into the skillet, spreading it evenly to form a round pancake about 1/2 inch thick.
Place two slices of bacon on top of the pancake, pressing them slightly into the batter.
Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for an additional 4-5 minutes until the other side is also golden brown and the bacon is cooked through.
While the okonomiyaki is cooking, prepare the sauce by mixing rice vinegar, honey, and Worcestershire sauce in a small bowl.
Once cooked, transfer the okonomiyaki to a serving plate and repeat the process with the remaining oil, batter, and bacon to make the second pancake.
Drizzle the sauce over the okonomiyaki followed by a zigzag pattern of mayonnaise.
Garnish with chopped nori seaweed and pickled ginger before serving.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 25.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 953 mg | 20% | |
*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.
