Egg and Wheat Free Okonomiyaki Made From Rice Flour

Egg and Wheat Free Okonomiyaki Made From Rice Flour

This is safe for kids with food allergies.
The rice flour gives it a delicious, chewy texture! It's healthy, so it's perfect for diets, too.

Ingredients: 2 servings

Rice flour
150 g
150-170 ml
Dashi soup stock granules
1 teaspoon
Soy sauce
1 teaspoon
Cabbage (shredded)
1/4 head
Grated nagaimo
10 cm
as much as you like
Umeboshi (optional)
For the sauce:
Egg-free mayonnaise
to taste
to taste
Bonito flakes
to taste


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. Recipe ID: 2101085.

Story Behind this Recipe

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.