Gluten Free Okonomiyaki

Ready for something a little different? Gluten free okonomiyaki provides a hearty, savory meal with lots of flavor!

Okonomiyaki is a Japanese savory pancake that is typically made with cabbage, flour, eggs, and pork belly.

In this version, I made a gluten free batter that still holds the pancake together!

Whether you've had okonomiyaki before or not, this is a fun recipe to get creative with!

Key Ingredients

Traditional okonomiyaki uses cabbage, flour, eggs, and nagaimo as main ingredients. For this gluten free version, we'll substitute out the wheat flour!

Nagaimo is a Japanese yam that, when grated, has a slimy texture that helps hold the okonomiyaki together. It's hard to find in the US, so I'll suggest some substitutes!

Cabbage: non-negotiable for this savory pancake! If you've never had cabbage in a pancake, I'm sure it sounds strange. But give it a shot! Cabbage takes on an almost sweet flavor when cooked in this pancake. Plus, you can't argue with getting veggies in pancake form!

Eggs: helps bind the pancakes together.

Cassava flour: my go-to substitute for wheat flour! I love using cassava flour because it has just one ingredient (cassava). You can use a gluten free flour blend, but there's zero way for me to test them all so I'm not sure if they'll work out.

Potato starch: this provides some of the binding power that nagaimo would lend this recipe. Do NOT substitute grated potato or instand potatoes. It has to be potato starch!

Baking powder: helps with fluffiness, especially if not using nagaimo!

Pork belly/bacon: while this isn't absolutely necessary if you aren't a fan of pork belly or bacon, to me it's a must! Pork belly adds protein and umami goodness to the okonomiyaki. I wouldn't make it without some pork belly or thick-cut bacon!

See the recipe card for full information on ingredients and quantities.

What can I substitute for nagaimo?

While I highly suggest tracking down nagaimo (Japanese yams) for this recipe, I feel you if you can't find it!

You're unlikely to get nagaimo at your local grocery store. Hit up an Asian grocery in your area to see if they have it.

However, living in North Dakota, I struggle with finding more obscure foods in the U.S. The first iteration of this recipe used a couple substitutes for nagaimo.

Potato starch + baking powder + egg

A combination of potato starch, baking powder, and an extra egg gives these savory pancakes lift as well as keeping them together (which sticky grated nagaimo would typically do).

Make sure you use potato STARCH, not grated potatoes or instant potatoes.

How to make homemade okonomiyaki

Making okonomiyaki looks very similar to making breakfast pancakes! So don't let the steps scare you.

- Slice to cabbage. You'll want the cabbage to be pretty thin so it isn't crunchy in the pancake. If you have a mandoline, you can even try using that!

- Grate nagaimo. Grating the Japanese yam yields a sticky, goopy consistency that helps hold the okonomiyaki together. Nagaimo is pretty unique, so if you can't find it, see the notes for substitutions!

- Stir pancake ingredients together. Combine the nagaimo, cabbage, eggs, water, nori, sesame seeds, cassava flour, and other spices. You're looking to create a thick batter, like pancakes!

- Cook pork belly/bacon. In a large cast iron skillet or griddle, place 2-3 strips of pork belly or bacon near each other. Cook for 4-5 minutes on one skide, then flip.

- Pour okonomiyaki batter overtop. Scoop ½ cup or so of okonomiyaki batter over the pork belly just after flipping the first time. Cook for 5 minutes, then slip and cook for another 5 minutes or so. Transfer to a plate.

- Time for toppings! Drizzle the finished pancake with okonomiyaki sauce and Japanese mayo. Sprinkle with green onions, sesame seeds, nori flakes, and/or bonito flakes. Toppings are one of the best parts, so top creatively and generously!

Topping ideas for savory Japanese pancakes

Okonomiyaki is all about the toppings! Like sweet pancakes you make for Sunday breakfast, the meal would simply not be the same without fruit or a drizzle of syrup.

Be creative with your toppings! I've got several ideas from very traditional to less traditional, but this is not an exhaustive list by any means.

• Kelp
• Bonito flakes
• Dulse
• Sliced green onions
• Chopped chives
• Kewpie mayo (recipe in post)
• Okonomiyaki sauce (recipe in post)
• Sesame seeds
• Pickled ginger
• Pickled onions
• Cheese, like grated parmesan
• Kimchi
• Bean sprouts

Variations & Substitutions

You're always going to start with the same basic egg, potato starch, cabbage, cassava flour batter. But "Okonomi" stands for "what you wish", so feel free to customize it to your tastes!

• Add different spices, like shichimi togarashi (Japanese seven spice), kelp, wakame, or dulse. Add sriracha or crushed red pepper for a spicier version.
• Change up the sauces. I adored the two I made, but my husband didn't like the tomato-based sauce and preferred his serving with just the mayo.
• Choose different toppings, like kelp, dulse, etc. If you've never had bonito flakes, though, give them a try. They're full of umami awesomeness!
• Add mini shrimp or some other form of protein to the batter. You don't have to use pork belly or bacon, that's just the traditional way to make okonomiyaki.

More gluten free cabbage recipes