Okonomiyaki (Japanese Pancake) (Gluten-Free, Dairy Free, Vegetarian)

THIS RECIPE USES

Super Flour

This is such a fun, delicious and easy dish to make. Okonomiyaki translates to ‘as you like’ ‘cooked or fried’, so there is lots of room for versatility. If you feel like some prawns, chicken or bacon added, replace the mushrooms with these or add them. Try different things and have some fun with it.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Servings 2 20cm Okonomiyaki

Ingredients  

Okonomiyaki sauce

  • ¼ cup tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp honey

Pancakes

  • 3 eggs
  • 1 cup PomPom Paddock Flour Mix
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp white miso paste dissolved in ¾ cup water
  • ¼ large white cabbage
  • 2 mushrooms finely sliced
  • White part 3 shallots finely sliced, reserve green tops
  • ½ cup pickled ginger drained
  • 2 tbsp vegetable oil
  • 1 small bottle kewpie mayonnaise
  • Thinly slice reserved green shallot tops
  • 1 packet nori snack squares

Method 

  • Whisk together all the ingredients for the okonomiyaki sauce and set aside.
  • In a large mixing bowl, combine the eggs, cauliflower flour mix, baking powder, salt and miso broth and whisk to combine.
  • Finely shred the cabbage then roughly chop the shredded cabbage.
  • Roughly chop half of the pickled ginger and combine it into the egg mix along with the cabbage, shallots and mushrooms. Mix everything together well.
  • Place a non-stick frying pan over a high heat.
  • Add 1 tbsp of the oil and when hot, add half the cabbage mix to the pan spreading it out about 2cm thick.
  • Turn the heat down to medium and cover the pan with a lid. Cook for approx. 2 minutes then carefully flip the okonomiyaki and cook covered for another 2 minutes. Gently slide onto a plate, keep warm and repeat with the rest of the mixture.
  • To serve, spoon 3 tbsp of sauce over each okonomiyaki then drizzle the kewpie mayonnaise back and forth in a thin stream all the way across the pancake. Use a skewer to drag across the mayonnaise lined back and forth to form a pattern then distribute the remaining pickled ginger, thinly slice green shallots and nori squares, torn or thinly sliced.
Categories Savoury
SHARE THIS RECIPE
Share on facebook
Share on twitter
Share on tumblr
Share on pinterest
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




TRY SOME OTHER OF OUR FAVOURITE RECIPES!

Kids

Mini Sausage Rolls (Gluten-Free, Dairy Free)

There is nothing more satisfying or delicious than making your own sausage rolls! 👌@cheftomwalton has used our @pompompaddock Cauliflower Flour Mix for the crusty pastry… the result? Just look at these parcels of heaven. YOU WILL LOVE IT! 🥰

Read More »
Quick Bites

Cheesy Potato Cakes (Gluten-Free)

We are loving how simple these cheesy potato cakes are to make! Dip them in tangy sour cream and enjoy with a salad or top with smoked salmon or BOTH! Recipe by Margaret Pahos @createcookshare

Read More »

Welcome!

get more recipes, EXCLUSIVE OFFERS & news from the pompom paddock