A few years ago, I was lucky enough to go on vacation to Japan. It had been a dream of mine for years and I was so happy to finally travel there. I was so excited about everything: the cities I would travel to, the people, the culture and of course, the food.
One of my very favorite dishes I had was okonomiyaki! When I was there, I went to a special okonomiyaki place that served this dish exclusively. Needless to say, their specialization made the okonomiyaki amazing.
Sadly enough, Japan is not the most welcoming country for people with a gluten-intolerance, and while I had a great time eating at the okonomiyaki-joint with a friend, I couldn’t ever with my glutard.
So, once we got home, I decided to make him some, so he didn’t have to miss out too horribly. After about 2 years of trying out different things, I think I finally got a recipe that works for us, and isn’t too insulting to the original okonomiyaki.
What you’ll need for this recipe:
- pancake mix (I used Peak’s Pancake Mix)
- Ingredients on pancake mix (we usually need 5 eggs and 800ml of milk, but your pancake mix may need additional ingredients or different amounts)
- Chinese cabbage (between 150 and 500 grams is fine, depending on how much you like cabbage)
- Bacon (around 100 grams, raw)
- 200 – 400 grams of rice flour (I try to keep my mix 2/3 pancake mix 1/3 rice flour, so it depends on your pancake mix)
- Gluten-free soysauce
- Japanese mayo (Kewpie is a great brand)
- (optional: chopped spring onions, bonito flakes (fish flakes, not a personal favorite), aonori (nori flakes) and okonomiyaki sauce)
- Chop up your cabbage and raw bacon into bite-sized bits (the cabbage can be slightly larger than the bacon)
- Prepare your pancake mix by following the instructions on the box, stirring until there are no more clumps
- Stir in your rice flour, again until there are no clumps
- Add your bacon and cabbage; stir until ingredients are evenly spread
- Turn on the stove, and bake your pancakes as you usually would
- Once the pancake is light brown on both sides, serve it hot, with Japanese mayo and soysauce on top!
My recipe is extremely simplified, mostly because it is cheaper this way, and I know I love these ingredients: I don’t feel the need for more. I’m definitely always open for suggestions!