Egg and Wheat Free Okonomiyaki Made From Rice Flour

Name: Egg and Wheat Free Okonomiyaki Made From Rice Flour
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Rice flour; 170 ml Water; 1 tsp Dashi soup stock granules; 1 tsp Soy sauce; 1/4 head Cabbage (shredded); 10 cm Grated nagaimo; 1 as much (to taste) Pork; 2 Umeboshi (optional); 1 Egg-free mayonnaise; 1 Aonori; 1 Bonito flakes

cookpad.japan @cookpad_jp

I wanted to make a food-allergy friendly okonomiyaki that uses rice flour. It turned out quite chewy and much better than expected! You don't have to worry about consuming pesticides since this uses rice flour.

Rice flour okonomiyaki goes well with the dashi soup stock and umeboshi.
I recommend the umeboshi topping.
As for the sauce, you can make a truly wheat-free okonomiyaki sauce by mixing oyster sauce, ketchup, and honey. Recipe by Ryo---ko

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

150 gramsRice flour
170 mlWater
1 tspDashi soup stock granules
1 tspSoy sauce
1/4 headCabbage (shredded)
10cm Grated nagaimo
1as much (to taste) Pork
2Umeboshi (optional)
optional For the sauce
1Egg-free mayonnaise
1Aonori
1Bonito flakes

Saved

Steps

1

Combine the rice flour, water, dashi soup stock, and soy sauce in a bowl.
2

Add the grated nagaimo and mix. Finely chop the cabbage, add to the mixture, then mix again.
3

Stir-fry the pork in a frying pan add half of the batter.
4

Once both sides are done, top with the sauce and your choice of condiments, and it's done!
5

There's also a version for babies on solids..