Okonomiyaki ("Japanese pancakes" or "Japaneses pizza")


1-1/2 cup shredded purple cabbage
1/2 cup shredded carrots
3 green onions, chopped, green part of one reserved for garnish
1 cup green beans, cut into 1/2-inch pieces
1 small zucchini, shredded
3 eggs, beaten
2/3 cup Bob's Red Mill Gluten-free Garbanzo Bean Flour (if you're not sensitive to gluten, you can use 3/4 cup all purpose flour)
3/4 cup vegetable stock
2 teaspoons gluten-free soy sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 teaspoons vegetable oil


Add the vegetables to a large bowl and mix them together
In a separate bowl, combine the eggs, stock, salt and pepper, soy sauce and flour. Whisk until smooth.
Combine the vegetables to the batter and mix everything together
Add 1 teaspoon of vegetable oil to a large sauté pan over medium heat
Spoon about 1/4 cup of the batter into the pan into a rounded form, about six inches in diameter. Cover and cook on one side for about 4 minutes.
When the first side is cooked, use two spatulas to gently flip to the other side. Cover and cook for about 4 minutes. Continue until the batter is used up, adding more oil as needed.
Garnish with green onion and the sauce of your choice, and serve warm


Okonomi_Yakity's picture

Wow, great recipe for gluten-free. If you're interested in more information about okonomiyaki, recipes, and in-depth overview of ingredients, check out http://okonomiyakiworld.com - have fun!


Some people call okonomiyaki “Japanese pizza” or “Japanese pancakes.” I found it to be similar to a frittata. Assorted vegetables heaped into a thin egg/flour batter makes this dish a great appetizer or a light meal. I made mine vegetarian and gluten free. I added a sauce to top this dish. Find that on my blog, Grab a Plate (www.AZgrabaplate.com).




Wednesday, February 22, 2012 - 7:55am


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