Okonomiyaki – A Gluten-Free Japanese Savory Pancake

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Enjoy gluten-free okonomiyaki — perfect for those avoiding wheat or gluten!

Cooking time: 50 minutes
Calories: 265 kcal (per serving)
Salt: 0.2g (per serving)
*Values are given without sauce or seasoning.

Ingredients ( 8 servings)

  • KoyaTofu(Powder): 120g
  • Eggs: 400g( Eight)
  • Cabbege: 480g
  • Mushrooms: 160g
  • Vegetable oil( for baking): 80g
  • Okonomiyaki sauce: to taste
  • Mayonnaise: to taste
  • Aonori( Dried Green lavers): to taste

Allergen Information

Soy

How to cook

  1. Crack an egg into a bowl and whisk well until light and fluffy. Add the KoyaTofu powder, mix well, and let it rest for about 10 minutes.
  2. Roughly chop the cabbege and thinly slice the mushroom into 5mm slices.
  3. Add the cabbege and mushrooms to the bowl from Step1, and mix well.
  4. Divide the batter into 8 equal portions.
  5. Heat a frying pan over midium-low heat, add a little oil, and pour the batter into the pan to form a round shape. Cover with a lid, and cook until both sides are golden brown.
  6. Repeat with the remaining portions.
  7. Transfer to a plate, drizzle with okonomiyaki sauce and mayonnaise, and sprinkle with aonori. Okonomiyaki sauce and Aonori available at Asian grocery stores.