savory pancake

Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, sliced pork belly and a fried egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

Hiroshima-style Okonomiyaki

150 ml water ((a little bit less than ⅔ cup))

mirin

g all-purpose flour (plain flour)

240 g cabbage ((about 3 large cabbage leaves))

green onion/scallion

Tbsp katsuobushi (dried bonito flakes)

Tbsp Tenkasu/Agedama (tempura scraps)

g bean sprouts ((about a handful))

Tbsp tororo kombu

pork

Yakisoba Noodles

eggs (50 g each w/o shell)

Okonomiyaki sauce ((Or make my homemade Okonomiyaki Sauce recipe))

mayonnaise

Aonori (dried green seaweed)

pickled red ginger (beni shoga or kizami beni shoga) ((optional))

Gather all the ingredients.

In a large bowl, add water and mirin.

Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.

Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.

Grind katsuobushi in a mortar and pestle until it becomes fine powder.

After chilling in the refrigerator, the batter becomes smoother.

We will make one Okonomiyaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.

Heat a large non-stick griddle (I use this electric griddle at home) to 340 °F (170 °C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move the ladle in a spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of “crepe” should be about 8-9 inches (20-23 cm).

Sprinkle ground katsuobushi on the batter and place cabbage on top.

Next put tenkasu, scallion, and bean sprout on top.

Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.

Pour 1 Tbsp batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390 °F (200 °C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340 °F (170 °C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, start heating up another frying pan.

Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp okonomi sauce and coat with the noodles.

Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the Okonomiyaki on top of the noodles.

Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as Okonomiyaki.

Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).

When the bottom of the egg is cooked, using the two spatulas, flip the Okonomiyaki for the last time.

Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.

Crisp on the outside, chewy and flaky on the inside, this Gluten-Free Korean Veggie Pancake is a treat! It’s filled with veggie goodness and easy to make. You’ll love it as the perfect appetizer, side, or snack anytime of the day. The soy dipping sauce makes every bite even better!

Gluten-Free Korean Veggie Pancake

gluten-free flour

rice flour

salt

water ((adjust according to your flour))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

Tbsp sesame oil (roasted)

egg ((you can skip for vegan))

green onions/scallions

onion

carrot

Tbsp toasted white sesame seeds

soy sauce

tsp rice vinegar

water

½ tsp sesame oil (roasted)

¼ tsp gochugaru (Korean pepper flakes)

Grind sesame seeds in pestle and mortar, leaving some sesame seeds unground to add a texture.

Add the rest of the soy dipping sauce ingredients and mix well together. Set aside.

To Make Soy Dipping Sauce

Slice onion as thinly as possible so it will cook faster.

Cut the green onion into 2-inch (5-cm) pieces. Cut the white parts of the green onion in half lengthwise so they will cook faster.

Cut the carrot into 2-inch (5-cm) pieces. Then slice each piece into thin slabs.

Then cut the slabs into julienned strips. Set all the ingredients aside in a tray or plate. If the vegetables are wet, you may pat dry with a paper towel so it won’t the moisture won’t dilute the batter.

Beat the egg in a small bowl and set it aside.

To Prepare the Ingredients

Combine GF flour, rice flour, and salt in a large bowl.

Mix well with chopsticks and gradually add water.

Mix the batter as you continue to add water slowly. The consistency should be thinner than a pancake batter but slightly thicker than a crepe batter.

Add the chopped vegetables to the batter and mix well together. Scoop the batter from the bottom to mix.

To Make Batter

Heat a large frying pan over medium to medium-high heat. When it’s hot, add 1 Tbsp oil and 1 Tbsp sesame oil.

Mix the batter one more time and ladle half of the mixture into the frying pan. Spread it evenly into a thin round shape, making sure it’s flat and there’s no hole.

Pour half of the beaten egg on top. Cook until the bottom is golden brown about 4-5 minutes. If the pancake is browning too fast (or too slow), adjust the heat to lower (or higher).

Flip it over and cook for another 3-4 minutes.

Once the bottom is golden brown, transfer to a cutting board.

To Cook Pancakes

Cut into small squares and transfer to a plate. Repeat the process with the remaining batter. Serve hot with dipping sauce.

To Serve

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 4 days and in the freezer for a month. Reheat in the oven or toaster oven till crisp.

To Store

https://www.youtube.com/watch?v=jJa7Js_rpdg

Wonderfully crisp on the outside, chewy and flaky on the inside, this Gluten-Free Korean Veggie Pancake is a treat!  It's filled with veggie goodness and easy to make. You'll love it as the perfect appetizer, side, or snack any time of the day. The soy dipping sauce makes every bite even better!

RECIPE starts ▶ 00:10​

PRINT RECIPE ▶ https://www.justonecookbook.com/gluten-free-korean-veggie-pancake/

INGREDIENTS

▢¾ cup gluten-free flour (I love Bob’s Red Mill GF All-Purpose Baking Flour, read the post)
▢¼ cup rice flour
▢½ tsp kosher/sea salt
▢⅔ – ¾ cup water (adjust according to your flour)
▢2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
▢2 Tbsp sesame oil (roasted)
▢1 large egg
▢6 green onions/scallions
▢½ onion
▢1 carrot
Soy Dipping Sauce
▢1 Tbsp toasted white sesame seeds
▢2 Tbsp soy sauce
▢2 tsp rice vinegar
▢1 Tbsp water
▢½ tsp sesame oil (roasted)
▢¼ tsp gochugaru (Korean pepper flakes)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/gluten-free-korean-veggie-pancake/​

#glutenfree #savorypancake #vegetarian #justonecookbook​ #spon​


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How to Make Gluten-Free Yakisoba with Malony Glass Noodles (Recipe) グルテンフリー焼きそばの作り方(レシピ)

Full Disclosure: Thank you to House Foods for sponsoring this post. All opinions are 100% honest and completely my own.

Gluten Free Korean Veggie Pancake

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

honey

rice vinegar

sesame oil

garlic (peeled and grated)

red pepper flakes (optional)

scallions

all purpose flour

cornstarch

sugar

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

This savory Dutch Baby is packed with flavor from smoked Gouda cheese, fresh chives and salty smoked salmon. It's finished off with two over easy eggs for the most perfect savory pancake breakfast!

Smoked Salmon and Chive Dutch Baby

butter

eggs

milk (I used unsweetened almond)

all-purpose flour

BBQ seasoning*

Gouda cheese (shredded)

chives (chopped)

oz salmon

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet.

In a blender, combine the eggs, milk, flour, salt, BBQ seasoning and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Add smoked Gouda cheese and chives to blender and stir with a wooden spoon to incorporate.

Remove the hot skillet from the oven and pour the batter into the skillet. Spread smoked salmon pieces over top of batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, cook two eggs over easy in a skillet and set aside.

Remove the Dutch Baby from the oven and top with eggs and additional chopped chives Serve warm with a drizzle of pancake if you desire.

A simple and delicious recipe for Shrimp Okonomiyaki, a savory Japanese pancake. Packed with protein and vegetables, this dish can be eaten for breakfast, lunch, dinner, or even a hearty snack!

Okonomiyaki

savoy or napa cabbage

carrot,

green onions, thinly sliced

eggs, lightly beaten

dashi

white pepper

shrimp, peeled, deveined and coarsely chopped (about 3/4 lb.)

vegetable oil

Okonomiyaki sauce

Kewpie (or mayonnaise)

Furikake seasoning

bonito flakes (optional)

Combine the cabbage, carrot, and green onions in a large bowl and toss together.

In another bowl whisk together the flour, eggs, dashi, salt, and pepper.

Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.

Fold shrimp into batter.

Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.

When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.

Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.

Transfer the pancake to a large plate and let cool for 5 minutes.

Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.

Cut into wedges and serve.

Made this last night with savoy cabbage. Quick, delicious, easy ingredients. Loved the addition of the shrimp and marinated it briefly in some sake before chopping.

This recipe for herby cheddar leek fritters is flavorful and easy, combining leeks, herbs, and sharp cheddar, and served with a zingy garlic and chive yogurt .

Herby Cheddar Leek Fritters Recipe

leeks,

Greek yogurt

olive oil, divided

lemon juice

garlic

chives

Salt and pepper,

mustard powder

plain flour

baking powder

milk

parsley

tarragon

cheddar

Heat the butter in a large pan over medium-high heat.

Add the sliced leeks and fry for 5 to 6 minutes until soft but not browning.

Remove the leeks from the heat and set them aside to cool.

To make the accompanying garlic and chive yogurt, combine the yogurt, minced garlic, lemon juice, 1 tablespoon of olive oil, the chopped chives, and salt and pepper, to taste. Set aside.

In a large bowl, whisk together the eggs, mustard powder, flour, baking powder, and milk to form a batter.

Stir in the cooled leeks, the chopped parsley, chopped tarragon, and the grated cheddar, and season to taste to complete your fritter batter.

Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat and dollop tablespoon-sized amounts of the fritter batter into the hot pan.

Allow the batter to cook for 3 to 4 minutes until the bottoms are crisp, and then flip the fritters over and cook them for another 3 to 4 minutes on the other side.

Remove cooked fritters from the pan and repeat this process until all of the batter has been used up.

Serve the fritters warm with a spoonful or two of the garlic and chive yogurt.

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Top 6 savory pancake recipes from across the web

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Top Tags

Hiroshima-style Okonomiyaki

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The most viewed savory pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine