Gluten-free Okonomiyaki

Name: Gluten-free Okonomiyaki
Yield: 3 servings
Cuisine: American
Ingredients: 90 grams A) Rice flour; 140 ml A) Dashi stock (we use iriko based dashi); 1/2 tsp A) Salt (optional); 300 grams Thickly-minced cabbage; 3 tbsp Tempura crumbs (optional); 2 Eggs; 200 grams Grated yamaimo

cookpad.japan @cookpad_jp

My husband's cannot eat gluten, so we started substituting rice flour for wheat flour, and tapioca powder for katakuriko.

Since this has a lot of yamaimo, it's a soft and creamy okonomiyaki. Be careful when flipping it over!
Rather than mixing in the tempura crumbs, you can sprinkle it on top of the batter when cooking for a crispy texture. It has gluten, so if you have allergies just omit it. Recipe by Momijitosaru

My husband's cannot eat gluten, so we started substituting rice flour for wheat flour, and tapioca powder for katakuriko.

cookpad.japan @cookpad_jp

My husband's cannot eat gluten, so we started substituting rice flour for wheat flour, and tapioca powder for katakuriko.

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Ingredients

3 servings

90 gramsA) Rice flour
140 mlA) Dashi stock (we use iriko based dashi)
1/2 tspA) Salt (optional)
300 gramsThickly-minced cabbage
3 tbspTempura crumbs (optional)
2Eggs
200 gramsGrated yamaimo

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Steps

1

Cool the dashi stock. Mix together the A) ingredients well until it's no longer floury.
2

Add the cabbage and yamaimo and mix well. Mix in the eggs, and then the tempura crumbs last.
3

Pour the batter into an oiled frying pan. Line the pork belly on the side that hasn't cooked yet. You can also place it on the side with the tempura crumbs.
4

Cook one side for 2 minutes, then the flip to cook the pork belly side for 2 minutes. Turn over and cook for another minute.