Gluten-Free Okonomiyaki

Craving a taste of Japan but need to keep it gluten-free? This Gluten-Free Okonomiyaki recipe delivers all the savory, umami-packed goodness of the classic Japanese cabbage pancake without the gluten. Made with finely shredded cabbage, sweet rice flour, and a batter that crisps to golden perfection, this dish is a harmonious blend of texture and flavor. Drizzled with tangy gluten-free okonomiyaki sauce and creamy mayonnaise, then topped with delicate bonito flakes and aonori seaweed, each bite is an explosion of flavor. Perfect for a quick dinner or a fun weekend cooking adventure, this recipe is ready in just 30 minutes and serves four. Whether you're new to Japanese cuisine or a seasoned fan, this twist on a traditional favorite is sure to impress!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Thinly slice the green cabbage, shred the carrot, and slice the green onions.

Step 2

In a large mixing bowl, combine the sliced cabbage, shredded carrot, and green onions.

Step 3

In a separate bowl, whisk together the gluten-free all-purpose flour, sweet rice flour, eggs, water, and salt until a smooth batter forms.

Step 4

Pour the batter over the vegetable mixture and gently toss until all the vegetables are well coated.

Step 5

Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle with bonito flakes and aonori seaweed flakes before serving.

Step 10

Serve immediately and enjoy your delicious gluten-free okonomiyaki!

Nutrition Facts

Serving size	899.3 grams (899.3g)

Amount per serving	% Daily Value*
Calories	1840

Total Fat 86.90g	111%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 16.80g
Cholesterol 534mg	178%
Sodium 5407mg	235%
Total Carbohydrate 199.10g	72%
Dietary Fiber 12.30g	44%
Total Sugars 52.00g
Protein 68.50g	137%

Vitamin D 82IU	410%
Calcium 232mg	18%
Iron 5mg	27%
Potassium 1104mg	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.

Source of Calories

Fat: 42.2%

Protein: 14.8%

Carbs: 43.0%