Gluten-free Okonomiyaki

Gluten-free Okonomiyaki

Made from rice flour.
A creamy okonomiyaki with plenty of grated yamaimo.
I'll also upload an improved version with less creaminess.

Ingredients: makes 3

A) Rice flour
90 g
A) Dashi stock (we use iriko based dashi)
130-140 ml
A) Salt (optional)
1/2 teaspoon
Thickly-minced cabbage
300 g
Tempura crumbs (optional)
3 tablespoons
Grated yamaimo
200 g


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.

Story Behind this Recipe

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