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    Home » Main Recipes

    Gluten-free Okonomiyaki (Japanese Savory Pancakes)

    Published: May 3, 2023 by Natsuko · This post may contain affiliate links · Leave a Comment

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    This Japanese style gluten-free okonomiyaki is made with rice flour, cabbage, and bacon. It is extremely delicious, satisfying, and quick to make in one bowl with easily accessible ingredients!

    Jump to Recipe Print Recipe
    gluten free okonomiyaki from top

    Okonomiyaki has always been an ultimate comfort food for me. Even after I moved out of Japan, I've been whipping it up whenever I miss home. 

    This savory pancake is fluffy, moist, tender with juicy bacon strips on top. There is also a quick sweet savory sauce drizzled along with mayonnaise, bonito flakes and scallions. 

    It is loaded with cabbage, keeping you full and satisfied for a long time for sure!

    Jump to:
    • Gluten-free Okonomiyaki?
    • Easy Okonomiyaki Sauce
    • Topping Ideas
    • Ingredients for This Recipe
    • How to Make Gluten-free Okonomiyaki
    • Tips
    • How to Store Okonomiyaki
    • You May Also Like...
    • Recipe

    Gluten-free Okonomiyaki?

    The batter for okonomiyaki is made simply with egg, flour, and water (or dashi). Oftentimes, traditional recipes have grated yam incorporated for a fluffy, tender texture.

    Below version is made using a combination of rice flour and tapioca starch to create pancakes to make it completely gluten-free but equally (or more) delicious as authentic ones!

    Easy Okonomiyaki Sauce

    Since the store bought okonomiyaki sauce often contains gluten and is not easily accessible in the states, I have been making this way for a long time now. 

    The delicious sauce that is served with the okonomiyaki can be made with just 3 easy ingredients which are;

    • Ketchup
    • Worcestershire sauce
    • Honey

    All you need to do is to mix them all together in a cup! Easy enough right?

    Topping Ideas

    On top of traditional toppings - bonito, mayonnaise, scallions, here are some other ideas.

    What would be your favorite?

    • Chili sauce of your choice
    • Fried garlic or onion
    • Chopped cilantro
    • Sweet chili sauce
    • Toasted sesame
    • Shichimi peppers
    gluten free okonomiyaki from the side

    Ingredients for This Recipe

    • Eggs
    • White rice flour
    • Tapioca flour
    • Baking powder
    • Tamari
    • Water 
    • Olive oil
    • Cabbage, thinly sliced
    • Bacon

    For sauce:

    • Ketchup
    • Worcestershire sauce
    • Honey

    For topping (optional):

    • Avocado mayonnaise - or regular kind
    • Bonito flakes
    • Scallion
    • Shichimi pepper

    How to Make Gluten-free Okonomiyaki

    1. Make the batter: Mix the eggs, rice flour, tapioca flour, baking powder, tamari, water and olive oil together in a bowl. Stir in the cabbage.

    2. Cook: Cook the bacon first. Pour the batter on top of the bacon, flatten the surface. Cook for 3-4 minutes, flip, then cook the other side for 3-4 minutes.

    3. Make the sauce: Combine the ketchup, Worcestershire sauce, honey and mix well.

    4. Garnish: Drizzle the sauce and mayonnaise. Garnish with bonito flakes, scallions, shichimi pepper etc.

    See the recipe card below for detailed directions.

    Batter of okonomiyaki being mixed in a bowl.
    gluten free okonomiyaki being cooked in a pan.
    Okonomiyaki being cooked in a pan.
    gluten free okonomiyaki with toppings.

    Tips

    Slice the cabbage very thinly: This helps to retain moisture inside the batter creating a more moist, fluffy texture.

    Do not touch: While cooking the okonomiyaki, do not press down or move around to help it rise and maintain the airiness. 

    Keep the heat to medium: The key is to cook at a moderate temperature to avoid burning and undercooking the inside. 

    Protein substitutes: Switch out Bacon with any thinly sliced meat or peeled shrimps.

    How to Store Okonomiyaki

    Any leftovers can be cut up into smaller pieces and refrigerated, covered tightly. Microwave to heat up.

    You May Also Like...

    • One Pan Cod in Miso Garlic Sauce
    • Teriyaki Garlic Edamame
    • Butadon (Japanese pork rice bowl)
    • Non Spicy Mapo Tofu

    Recipe

    A close shot of gluten free okonomiyakl

    Gluten-free Okonomiyaki (Japanese Savory Pancakes)

    This Japanese style gluten-free okonomiyaki is made with rice flour, cabbage, and bacon. It is extremely delicious, satisfying, and quick to make in one bowl with easily accessible ingredients! This recipe makes 2 large pancakes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main
    Cuisine Japanese
    Servings 4 servings
    Calories 387 kcal

    Ingredients
     
     

    • 2 large eggs
    • ¾ cup white rice flour
    • ½ cup tapioca flour
    • 1 teaspoon baking powder
    • 1 tablespoon tamari soy sauce
    • ½ cup water 
    • 1 tablespoon olive oil
    • 7 ounces cabbage thinly sliced
    • 4 strips bacon cut in half, and split into two portions

    For sauce:

    • 4 tablespoons ketchup
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons honey

    Optional toppings:

    • avocado mayonnaise or regular mayonnaise
    • bonito flakes
    • chopped scallion
    • shichimi pepper
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl, mix the eggs, rice flour, tapioca flour, baking powder, tamari, water and olive oil together.
    • Stir in the sliced cabbage. Mix well.
    • Heat up some cooking oil in a pan, cook half of the bacon until it starts to change color.
    • Pour half of the batter mix on top of the bacon, shape it round and flatten the surface. Cook for 3-4 minutes over medium heat or until small bubbles start to appear on top.
    • Using a turner, flip the okonomiyaki. Cook the other side for another 3-4 minutes, then transfer to a plate.
    • To make the sauce, combine the ketchup, Worcestershire sauce, honey and mix well. Drizzle the sauce and mayonnaise on top of the okonomiyaki. Garnish with toppings of your choice such as bonito flakes, scallions, shichimi peppers.
    • Repeat the same with the other half of the bacon and batter.

    Notes

    This recipe makes 2 large pancakes.

    Nutrition

    Serving: 0.5pancakeCalories: 387kcalCarbohydrates: 55gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 108mgSodium: 796mgPotassium: 314mgFiber: 2gSugar: 14gVitamin A: 275IUVitamin C: 20mgCalcium: 111mgIron: 2mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe?Mention @platesbynat or tag #platesbynat!

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    Natsuko Tiong, author of food blog: Plates by Nat

    Hi I’m Natsuko – recipe developer, writer, and photographer behind this blog. Made in Japan, based in Colorado US. Favorite things include peanut butter, matcha, and traveling!

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