Our gluten-free take on the classic Japanese savoury pancake! Cabbage, kale and veggies are tossed in a light batter and cooked until golden and crispy. A versatile meal that’s so delicious you won’t even notice it’s gluten free!
Prep time: 15 minutes
Cook time: 20 minutes
- 2 cups of shredded white cabbage
- 2 cups of shredded vegetables* (carrot, kale, red cabbage, bean sprouts)
- 1 bunch of spring onions
- 1 cup of Nodo Plain Flour
- 1 teaspoon of salt
- 2 teaspoons of minced garlic
- 4 eggs
- Rice bran oil (or other neutral oil), for cooking
- Gluten Free Okonomi Sauce**
- Nori sheets
- Sesame seeds
- Prepare the garnishes by slicing the nori sheets into thin lengths. Place a small frypan onto a medium heat and add two tablespoons of sesame seeds. Shuffle the pan back and forth until the seeds are in one even layer. Cook for 1-2 minutes, then shuffle again. Continue to agitate the pan until the seeds are golden. Remove from the heat, place in a bowl and set aside.
- Wash the spring onions and remove the roots. Thinly slice the white section and add to a large mixing bowl. Thinly slice the dark green ends and set aside.
- Add the shredded cabbage and other vegetables if using to the large bowl and mix together.
- Add the Nodo plain flour. Using a pair of tongs, fold the flour into the cabbage mixture until all of the vegetables are evenly coated with flour.
- In a separate bowl, whisk the eggs, salt and minced garlic. Pour the egg mixture over the cabbage.
- Continue to fold the mixture together until the egg has been well combined and there are no patches of dry flour. Set aside.
- Place a frying pan on a medium heat. Add just enough rice bran oil to coat the bottom of the pan.
- Place a small piece of cabbage into the oil. When it starts to sizzle, your oil is ready to cook with.
- Scoop out one heaped cup of cabbage mixture and carefully tip out in the centre of the frying pan. Use the base of the cup or a spoon to press the mixture down slightly and form a thick, even pancake.
- Cook on a medium heat for 3-4 minutes, then flip over and cook for a further 3 minutes.
- Place the cooked pancake onto paper towel to remove excess oil. Transfer to a baking tray and place in an oven on the lowest temperature to keep warm.
- Repeat with the remaining mixture.
- To serve, pour the okonomi sauce over the pancakes in a zig zag pattern. Turn the plate 90 degrees and repeat the zig zag pattern with the mayonnaise. Top with the green spring onion slices, sliced nori and toasted sesame seeds.
*You can also use 4 cups of white cabbage
**Gluten free Okonomi sauce is available in the Japanese food section of most supermarkets. You can substitute barbecue sauce or oyster sauce.