Okonomiyaki which in Japanese means "Grilled whatever you want" is a preparation spread throughout Japan in many variations, the most famous of which in the Kansai region is known as "Osaka pizza".
The base, which is traditionally cooked on the classic plate (teppan) but also in a pan, is always made up of cabbage, flour, eggs and water to which many different ingredients can be added.
Here is a basic gluten-free version that you can then modify according to taste:
Ingredients for 2-4 servings:
- 50g finely sliced savoy cabbage
- 6 finely sliced spring onions
- 50g of kohlrabi or turnip peeled and coarsely chopped
- 110g of gluten-free flour
- A pinch of salt
- 2 large eggs
- 1 and a half tablespoons of sunflower oil
Gasket:
- Mayonnaise-like sauce
- A handful of sliced radishes
- 1 handful of chopped chives
- 1 pinch of grated ginger (if you like)
- 1 teaspoon dried nori seaweed
Preparation :
- In a large bowl combine the cabbage, spring onions and kohlrabi
- Add flour and salt, mix well
- Lightly beat the eggs with 100ml of water and then add to the
bowl with the ingredients, mix until it becomes a homogeneous mixture (but not too much or the "pizza" will be tough) - Heat half the oil in a medium non-stick skillet, swirling it around so the oil spreads over the entire surface. Pour the mixture into the pan and use a spatula to shape it into a thick pancake. Lower the heat and cook for about 5-6 minutes until it turns golden.
- Turn the pizza with the help of a lid or plate, put the other half of the oil in the hot pan before placing the pizza on the other side. Level with a spatula and cook for another 5-6 minutes.
- Serve the okonomiyaki on a cutting board (or pizza plate) and top it with the sauce, vegetables and sprinkled nori seaweed. Cut into slices and enjoy!
Each portion : 213 Kcal | 26.6g Carbs (1.9 Sugars and 2.4 Fiber) | 9.1g Fat | 6.6g Protein
