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Home / How to Make Delicious Gluten-free Okonomiyaki

How to Make Delicious Gluten-free Okonomiyaki

Gluten-free Okonomiyaki. Gluten Free Okonomiyaki (Japanese Cabbage Pancake) This gluten-free okonomiyaki is a healthy twist on the savory Japanese cabbage pancake! Topped with bacon, scallions, and spicy mayo for an extra kick. There's this restaurant here in Charleston called Xiao Bao Biscuit.

Gluten-free Okonomiyaki I like to think of them as Japanese latkes! Gluten-free Okonomiyaki is something that I've loved my whole life. To get started with this particular recipe, we must first prepare a few components. You can have Gluten-free Okonomiyaki using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Gluten-free Okonomiyaki

  1. It's 90 grams of A) Rice flour.
  2. Prepare 140 ml of A) Dashi stock (we use iriko based dashi).
  3. Prepare 1/2 tsp of A) Salt (optional).
  4. Prepare 300 grams of Thickly-minced cabbage.
  5. Prepare 3 tbsp of Tempura crumbs (optional).
  6. It's 2 of Eggs.
  7. You need 200 grams of Grated yamaimo.

Here is how you can achieve it. The ingredients needed to make Gluten-free Okonomiyaki: Gluten Free Okonomiyaki - aka savory cabbage pancake. A traditional Japanese dish, this paleo recipe is made with an easy cabbage batter, bacon or pork belly, and easy toppings. Give it a try - you won't regret it!

Gluten-free Okonomiyaki instructions

  1. Cool the dashi stock. Mix together the A) ingredients well until it's no longer floury..
  2. Add the cabbage and yamaimo and mix well. Mix in the eggs, and then the tempura crumbs last..
  3. Pour the batter into an oiled frying pan. Line the pork belly on the side that hasn't cooked yet. You can also place it on the side with the tempura crumbs..
  4. Cook one side for 2 minutes, then the flip to cook the pork belly side for 2 minutes. Turn over and cook for another minute..

Prepare the batter beat the eggs with the water in a bowl, then add the gluten-free flour and baking soda mix little by little. Whisk well until all the lumps are dissolved. Combine the shredded cabbage and onion to the batter (and pickled ginger if you have). Put a non-stick pan over medium-heat. My husband's cannot eat gluten, so we started substituting rice flour for wheat flour, and tapioca powder for katakuriko.