Japanese Okonomiyaki (Gluten-free. Grain-free. Dairy-free)
It was so long ago, but ever since I lived in Japan, I still get overtaken by strong cravings for Okonomiyaki, a delicious savory Japanese Street Food pancake, found throughout the Kansai region of Japan. They can be eaten any time of the day, but I enjoy them for breakfast. It's very easy and cheap to make. Cabbage is the base, but you can pretty much add anything you desire to the mix! I love making mine with 2 different color cabbages and topping it off with chunks of wild-caught salmon, bonito flakes, scallion, chili mayo, and a light sprinkle of Coconut Aminos (a soy sauce alternative)...YUM!
Makes 4-6 pancakes
4 cups finely shredded cabbage (red, green, or a blend of both)
3 whole eggs
2 tablespoons almond flour
3 tablespoons potato starch
sea salt and fresh ground black pepper to season
*You'll need coconut oil or ghee for cooking
This recipe is:
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Topping Option Ideas
Bonito flakes (aka dashi flakes, found in Asian supermarkets
Chopped Nori (seaweed flakes, found in Asian supermarkets)
Scallion (green onion)
Mayo or Chili Mayo Sauce
Heat up a large skillet. Add 1 tablespoon of coconut oil or ghee. Keep on low to medium heat.
Combine all ingredients in a large bowl. Use a clean hand to thoroughly mix everything up, making sure cabbage is coated with egg and flour.
Measure out 1 cup of cabbage mix and pour into skillet. Cook for 4-5 minutes on each side.