Wheat Free Okonomiyaki

Total time50 min

Prep time20 min

Cook time30 min

4.8

(27)

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp salt
¾ cup dashi stock, cold
2 large eggs
1 tbsp soy sauce
4 cups green cabbage, finely shredded (about ½ small head)
4 scallions, thinly sliced

For the pancakes

½ lb pork belly or bacon, cut into 2-inch strips
2 tbsp neutral oil (such as vegetable or canola oil)

For serving

4 tbsp okonomiyaki sauce
4 tbsp japanese mayonnaise
½ cup bonito flakes (katsuobushi)
2 tsp aonori (dried green seaweed flakes)
1 tbsp pickled ginger (beni shoga), for serving (optional)

Instructions

1
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold dashi, eggs, and soy sauce and whisk until a smooth, thick batter forms with no dry streaks.
2
Add the shredded cabbage and sliced scallions to the batter and fold with a spatula until the vegetables are evenly coated. The batter will be very thick and cabbage-heavy — this is correct.

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