Soy-Free Okonomiyaki

Satisfy your savory pancake cravings with this Soy-Free Okonomiyaki, a delicious twist on the traditional Japanese comfort food! This quick and easy recipe swaps out soy-based ingredients, making it perfect for those with dietary restrictions. Packed with tender shredded cabbage, crispy bacon, and the fresh crunch of green onions, the dish achieves the perfect balance of textures and flavors. A homemade tangy-sweet sauce of rice vinegar, honey, and Worcestershire tops it off, complemented by creamy mayonnaise and umami-rich nori seaweed. Ready in just 40 minutes, this versatile dish is a fantastic option for a crowd-pleasing dinner or an indulgent lunch. Serve it hot with a sprinkle of pickled ginger for an extra burst of flavor that will transport your taste buds straight to Japan!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Water
• 2 large Eggs
• 2 cups Shredded cabbage
• 3 stalks Green onion, chopped
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 4 Bacon slices
• 2 tablespoons Cooking oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Mayonnaise
• 1 tablespoon Nori seaweed, chopped (for garnish)
• 1 tablespoon Pickled ginger, sliced (for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, water, eggs, salt, and baking powder until smooth and well combined.

Step 2

Fold in the shredded cabbage and chopped green onions into the batter until all components are evenly distributed.

Step 3

Heat a large non-stick skillet over medium heat and add a tablespoon of cooking oil.

Step 4

Pour half of the batter into the skillet, spreading it evenly to form a round pancake about 1/2 inch thick.

Step 5

Place two slices of bacon on top of the pancake, pressing them slightly into the batter.

Step 6

Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for an additional 4-5 minutes until the other side is also golden brown and the bacon is cooked through.

Step 7

While the okonomiyaki is cooking, prepare the sauce by mixing rice vinegar, honey, and Worcestershire sauce in a small bowl.

Step 8

Once cooked, transfer the okonomiyaki to a serving plate and repeat the process with the remaining oil, batter, and bacon to make the second pancake.

Step 9

Drizzle the sauce over the okonomiyaki followed by a zigzag pattern of mayonnaise.

Step 10

Garnish with chopped nori seaweed and pickled ginger before serving.

Nutrition Facts

Serving size	(745.4g)

Amount per serving	% Daily Value*
Calories	1347.2

Total Fat 76.0g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0g
Cholesterol 438mg	0%
Sodium 2958.5mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 8.2g	0%
Total Sugars 25.2g
Protein 38.8g	0%

Vitamin D 82IU	0%
Calcium 209.7mg	0%
Iron 10.1mg	0%
Potassium 953.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 11.3%

Carbs: 38.9%