Cassava Flour Gluten Free Okonomiyaki

Cassava Flour Gluten Free Okonomiyaki

Okonomiyaki are often translated as Japanese pancakes, but the only pancake-like thing about them is their shape. This street food from Osaka is also great for using up whatever you have in the fridge.


for the Base:

  • 1/2 cup Cassava Flour 
  • 1/2 cup chick Pea (besan) *this is just to save on cassava flour 
  • 1/2 cup water
  • 2 eggs
  • about 2 cups finely chopped cabbage 
  • 1 spring onion, sliced
  • oil to fry 
  • 2 to 3 flat mushrooms sliced
  • 1/2 onion chopped finely 
  • 2 tablespoons corn, peas and chives 
  • small 95g tin tuna * a few anchovies optional 
  • thinly sliced meat (bacon/pork/beef) *spread this on top of base do not place in the base mix 

for the Sauce:

  • 2 teaspoons tomato paste 
  • 1 teaspoon apple cider vinegar 
  • 1 teaspoon water
  • 1 teaspoon maple syrup or honey 
  • 1 teaspoon coconut amino
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon soy sauce 


  1. Mix all base ingredients well (should be a thick batter)
  2. Heat a skillet or frying pan with oil on medium high heat 
  3. When the oil starts sizzling, pour in the batter (about 1 - 2 cm thick)
  4. If you use bacon or thinly sliced meat, put them on before flipping them.
  5. Fry both sides well.
  6. Serve with sauce, aioli (or mayonnaise), bonito flake and mustard.
  7. Sauce: Mix everything very well. Adjust sweetener and soy sauce according to your taste.








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