Fluffy Okonomiyaki with Rice Flour
These Okonomiyaki, Japanese savory pancakes, are made extra fluffy with beaten egg whites. Using rice flour, it comes out tall, soft, and light.
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Rice flour can be used in place of wheat flour to make delicious okonomiyaki and takoyaki, quintessential street foods in Japan.
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Some Japanese ingredients are available online or at Asian grocery stores.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the batter
| 1 cup (160g) | rice flour |
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| 1 cup (210ml) | water |
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| 2 teaspoons (6g) | dashi powder or chicken bouillon |
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| 1 teaspoon (6ml) | soy sauce |
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| 2 | eggs, separated |
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For the filling
| ¼ (180g) | cabbage (about 2 cups) |
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| ½ (120g) | onion (about ½ cup) |
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| 2 tablespoons (20g) | dried shrimp |
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| ½ bunch | green onions (about ½ cup) |
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For the topping
| 8oz/230g | pork belly thinly sliced |
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| 4 | eggs |
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| 1 cup (60g) | tempura bits |
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Provide any of these following toppings at the table as desired:
| Okonomiyaki sauce or Worcestershire sauce | |
| Japanese mayonnaise | |
| Dried green seaweed flakes, or regular dried seaweed | |
| Dried bonito flakes | |
Directions
Preparation
Remove the core and chop the cabbage into 1/3 inch (1cm) pieces. Finely chop onions.
Separate eggs into egg whites and yolks. Beat the egg whites until stiff peaks form.
For the batter
In a large bowl, mix the rice flour, water, dashi powder, soy sauce, and egg yolks.
Add cabbage, onions, and shrimp. Mix well.
Fold in the beaten egg whites.
Coat the skillet with vegetable oil over medium-low heat. When hot, pour the batter and top with pork slices, eggs, tempura bits or any other desired toppings.
When the bottom side is nicely browned, flip over. Cook the other side until golden brown. Top with sauce, Japanese mayonnaise, seaweed, bonito flakes, and serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.