Japanese · Dinner
Egg and Vegetable Pancake (Gluten-Free)
A savoury Japanese-style okonomiyaki built from shredded cabbage, scallion and gluten-free rice flour bound with egg, studded with seared pork belly strips and pan-fried into a thick pancake. Finished with gluten-free tamari-based okonomiyaki sauce, mayonnaise and nori, it is crisp outside, soft within.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
587Calories
31.8gProtein
38.6gFat
32.8gCarbs
6.4gSugar
3.9gFiber
1621mgSodium
415mgChol
12.8gSat Fat
520mgPotassium
125mgCalcium
4.2mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Whisk eggs, dashi, rice flour, baking powder and salt together until smooth and thick with no dry lumps.
2
Fold
Add shredded cabbage and sliced scallion to the batter and fold until every strand is coated and mixture holds together.
3
Rest
Let batter sit at room temperature for 10 minutes until rice flour hydrates.
4
Sear
Heat vegetable oil in nonstick skillet over medium heat; lay pork belly flat and cook 2 minutes until fat renders and edges curl slightly.
5
Build
Pour cabbage batter over pork belly, mounding into a thick disc about 1.5cm high, covering meat completely. Fry over medium-low heat for 5 minutes until underside is deep golden brown and set.
6
Flip
Turn pancake pork-side up in one motion and cook second side over medium-low heat for 5 minutes until golden brown and centre springs back when pressed.
7
Plate
Slide pancake onto plate; drizzle with okonomiyaki sauce and mayonnaise in lines; scatter nori strips over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork belly
- 280g280g green cabbage
- 22 scallion
- 44 large eggs
- 90g90g rice flour
- 90ml90ml dashi (kombu-based, gluten-free)
- 2 tsp2 tsp baking powder
- 14ml14ml vegetable oil
- 60g60g gluten-free okonomiyaki-style sauce (tamari, tomato paste and honey blend)
- 28g28g mayonnaise
- 4g4g nori
- 1/2 tsp1/2 tsp salt
