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Japanese Okonomiyaki (Gluten-free. Grain-free. Dairy-free)

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 6-8 pancakes

  • 4 cups finely shredded cabbage (red, green, or a blend of both)
  • 4 whole eggs
  • 1 cup gluten-free flour, all-purpose
  • 1 small red onion, diced
  • 1/4 cup cilantro, chopped (optional)
  • sea salt and fresh ground black pepper to season

*You'll need coconut oil or ghee for cooking


This recipe is:

  • gluten-free
  • grain-free
  • dairy-free optional 
  • soy-free
  • refined sugar-free
  • legume-free


If you make this recipe, be sure to tag me #purefreshdaily so I can feature you in my IG stories!


Topping Option Ideas

  • Bonito flakes (aka dashi flakes, found in Asian supermarkets
  • Chopped Nori (seaweed flakes, found in Asian supermarkets)
  • Avocado slices
  • Smoked Salmon
  • Bacon
  • Shrimp
  • Sausage
  • Scallion (green onion)
  • Fried onion
  • BBQ sauce
  • Mayo or Chili Mayo Sauce
  • Ketchup


How To

  1. Heat up a large skillet. Add 1 tablespoon of coconut oil or ghee. Keep on low to medium heat.
  2. 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.
  3. Measure out 1 cup of cabbage mix and pour into skillet. Cook for 4-5 minutes on each side.
  4. Garnish with your choice of toppings.