Gluten-Free Okonomiyaki (Savory Pancake)

A savory Japanese pancake made gluten-free and egg-free using a rice flour base. Loaded with vegetables and topped with a delicious sauce.

40m4 servings

Contains eggContains soyContains fish

420 cal|10g protein|50g carbs|20g fat|6g fiber

Ingredients

1 cup Rice Flour
1/2 cup Dashi Broth
4 cups Shredded Cabbage
1/2 cup Green Onions
1/2 cup Carrot
2 tbsp Gluten-Free Soy Sauce (Tamari)
2 tbsp Worcestershire Sauce
2 tbsp Ketchup
2 tbsp Vegetable Oil
2 tbsp Bonito Flakes
2 tbsp Japanese Mayo
1 sheet Nori Seaweed

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together rice flour and dashi broth until smooth.
2Add shredded cabbage, green onions, and shredded carrot to the batter. Mix well.
3Heat vegetable oil in a large skillet or griddle over medium heat.
4Pour 1/4 of the batter onto the skillet for each pancake. Flatten slightly with a spatula.
5Cook for 5-7 minutes per side, or until golden brown and cooked through.
6In a small bowl, combine gluten-free soy sauce, Worcestershire sauce (check for gluten-free), and ketchup to make the sauce.
7Serve the okonomiyaki topped with the sauce, egg-free Japanese mayo, bonito flakes (optional), and nori seaweed strips.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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