Guys, I’ve been dreaming about this recipe forever. Like seriously. I have thought about making this savoury Japanese pancake (okonomiyaki, especially seafood okonomiyaki) for months…MONTHS I tell you, but I honestly had no idea how I was going to put it together. A lot of it was because the traditional, true okonomiyaki from Japan is made from flour and has mayo, and tons of high FODMAP ingredients. Usually, I can sub ingredients here and there, but this was going to be a tough one for me. For months I planned, tried to find certain ingredients, found methods to use lower FODMAP ingredients instead of higher ones.
This recipe will be in two parts as it was a heck of a lot of work for me to come up with an okonomiyaki sauce. Don’t fret though, it’s easy to make. I’ll update this section when I have the recipe up next week :)
Have you ever tried okonomiyaki? It literally means, “grill as you like”. It’s a savoury cabbage pancake (say what?) with whatever mix ins you want. I haven’t been to Japan myself, but from what I have researched, you can grill the pancake yourself or have someone else do it for you. It’s a fun way to socialize while you’re out for a meal. I hope to one day visit Japan, although I won’t be able to eat it myself, at least I can ogle everyone else in the okonomiyaki place…right? Right? *crickets*
All right, without further ado, here’s my recipe for seafood okonomiyaki, I hope you enjoy this savoury pancake, it’s sooooo good. I ended up eating it for lunch and dinner (my first trial at lunch didn’t go well and dinner went really well!).
Seafood Okonomiyaki Recipe
Yields 3 pancakes
Low FODMAP, easy to make, super soft and delicious Japanese pancake, okonomiyaki
Also Gluten Free.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1/4 cup white rice flour
- 1/8 cup tapioca flour (also starch)
- 1/8 cup potato starch
- 1/2 teaspoon of xanthan gum
- 1 1/3 cup of water
- 1/2 teaspoon of salt
- 2 eggs
- 4 cups of cabbage, finely chopped
- 2/3 cup of mixed seafood chopped into 1cm in size
- 2 stalks of green onions, green tops, chopped
- 2 tablespoons of okonomiyaki sauce (recipe coming soon)*
- bonito flakes**
- Coconut Oil, divided
- Mix the white rice, tapioca, potato starch, salt, and xanthan gum together until thoroughly mixed. Add water and mix until a batter forms.
- Mix in the cabbage, seafood, eggs, and green onions until all items are completely coated.
- Heat your frying pan to medium and add one tablespoon of coconut oil. Once the pan is heated, add your batter into a circle which is 6 inches in diameter. Flatten to 1/2 inch so it can be evenly cooked. Wait until the bottom side is cooked (5 minutes) and turn over. Cook for 5 minutes on the other side or until cooked.
- Remove the pancake from the pan, brush on your okonomiyaki sauce, add some green onions for garnish and top it off with bonito flakes!
* - Recipe coming soon ** - Bonito flakes are not located in the Monash app, but it's dried tuna. Tuna does not contain FODMAPs