Wednesday, March 9, 2011

Vegetarian & Gluten free Okonomiyaki- Japanese Pizza/Pancake

Whilst looking for a recipe to recreate a for a thin crispy pizza that I had had in Singapore I kept coming across recipes for Okonomiyaki which is often described as Japanese Pizza. I was so intrigued that I abandoned my original quest for another day.

Now to be clear that apart from being round, cut into slices and varied through the addition of lots of tasty ingredients, I really don't think this has any other similarities with a pizza. It is more like the Asian relative of the Spanish omelette or the Italian Frittata and very delicious. It is basically a savoury eggy pancake with lost of cabbage and other yummy stuff topped with a sweet tangy sauce.

Ok, so this recipe is unlikely to be very authentic as I have never tried the original version and from what I have seen on the internet there are multiple types and regional variations. If you want a more authentic recipe then try this one from just hungry. However, I had just enough of the ingredients needed to make my own version. Give it a go and feel free to try lots of different ingredients both authentic and otherwise.You can add meat such as pork slices or seafood if you are that way inclined.

If making gluten free then check the ingredients for the miso as some such as barley miso are not gluten free but most are. Also check the sauces used in the toppings are gluten free as although all mine were fine other brands may not be.

Basic Okonomiyaki Recipe (Serves 2 as a meal or 4 as a snack)
gluten free, dairy free, vegetarian, meat option


Basic Batter-
3 large eggs
100g sweet potato flour or rice flour
75-100ml water
1-2tsp rice miso/or stock cube (check gluten free see above)
100g shredded cabbage

1/2tbsp oil
3-4 spring onions chopped
1/2 tbsp fake bacon bits (optional)
30g shitake or other mushroom (optional)

Optional Toppings-
Tomato ketchup,
sweet chilli sauce,
sweet soya sauce,
seaweed flakes
spring onion thinly sliced
pickled ginger

  • Whisk the eggs, miso and flour together in a bowl and then slowly add the water to make a fairly loose although not too runny batter similar to pancake batter. 
  • Add the shredded cabbage (I shredded mine in a food processor for ease.) and preferred filling ingredients and stir well. 
  • Heat the oil in a non stick frying pan over a medium heat. 
  • Pour batter into frying pan and flatten down and allow to cook on this side for 5-10 mins until brown.
  • Turn over to brown the other side for 5-10 mins. 
  • This is trickyand may require the help of a intermediary plate. Don't worry too much if it breaks a little. Just fit the pieces back together in the pan and push them back into shape with a spatula. The uncooked batter should seal the gaps. 
  • Mix together equal amounts of ketchup and chilli sauce in a small bowl and add splash of sweet thick soya sauce to taste. Brush this sauce on the cooked side of the okonomiyaki and decorate with any additional toppings. Serve immediately. 

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