Gluten-Free Okonomiyaki (Savory Pancake)
A savory Japanese pancake made without wheat flour, filled with cabbage and your choice of protein.
Ingredients
- 4 cups Shredded Cabbage
- 1/2 cup Tapioca Starch
- 2 Egg
- 1/4 cup Dashi Stock
- 1 cup Shrimp
- 2 stalks Green Onions
- 2 tbsp Avocado Oil
- 4 tbsp Okonomiyaki Sauce (Soy-Free)
- 4 tbsp Japanese Mayonnaise (Soy-Free)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine shredded cabbage, tapioca starch, egg, and dashi stock. Mix well.
- 2Add shrimp and green onions to the mixture and stir to combine.
- 3Heat avocado oil in a large skillet or griddle over medium heat.
- 4Pour 1/4 of the batter onto the skillet for each pancake. Spread into a round shape.
- 5Cook for 5-7 minutes per side, or until golden brown and cooked through.
- 6Top with soy-free okonomiyaki sauce and soy-free Japanese mayonnaise.
Substitutions
Wheat Flour → Tapioca Starch
Allergy
Regular Okonomiyaki Sauce → Soy-Free Okonomiyaki Sauce
Allergy
Regular Japanese Mayonnaise → Soy-Free Japanese Mayonnaise
Allergy
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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