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!
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!
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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
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.
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.
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Recipe
Gluten-free Okonomiyaki (Japanese Savory Pancakes)
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
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
Nutrition
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.
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