This is the best Gluten-free Okonomiyaki that I have ever made. Glutinous Rice Flour, that is often called ‘Shiratamako’ in Japan, is the essential ingredient to make Mochi desserts and Dango dumplings. I used Glutinous Rice Flour for this Okonomiyaki instead of Wheat Flour. You need to use less Water for this Glutinous Rice Flour version. That’s the only difference. The texture of the pancake was rubbery and I enjoyed this Okonomiyaki very much.
1/2 cup (72g) Glutinous Rice Flour
1/4 cup Water
1 pinch Salt
1/8 teaspoon Dashi Powder *optional
120g Cabbage *Add as much as you like if you can combine with the batter
100g Thinly Sliced Pork Belly *cut into bite-size pieces
Oil for cooking
Katsuobushi (Bonito Flakes) *optional
Benishoga (Red Pickled Ginger) *optional
- To make batter, mix Glutinous Rice Flour, Water, Egg, Salt and Dashi Powder in a mixing bowl.
- Add thinly sliced Cabbage to the batter and mix to combine. You can add as much Cabbage as you want if you can combine with the batter.
- Heat Oil in a frying pan over medium heat and cook thinly sliced Pork on both sides.
- Pour the Cabbage mixture over the Pork pieces to form a large pancake. When the edges of the pancake has set, flip the pancake over, and cook for 2 to 3 minutes until all the batter is cooked. You may flip the pancake a few times while cooking.
- *Note: It’s a good idea to use a large plate to flip the pancake. First, you slide the pancake to the plate, then flip back to the pan.
- Place the pancake on a plate with the Pork on the top. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori. *Katsuobushi and Benishooga (Pickled Ginger) are also popular toppings.
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