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Simple Okonomiyaki Made Without Eggs - Recipe Video

A simple and easy to understand recipe video shows how to make Simple Okonomiyaki Made Without Eggs.
This is a recipe for okonomiyaki made without eggs. The cripsy texture of rice flour and the fluffy texture of Japanese yam (nagaimo) are very satisfying, so you can enjoy the arrangement by adding various ingredients. It's very easy to make, so you should definitely give it a try!
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Cook time

30 minutes

Ingredients
1 servings

  • Sub Ingredients
  • Cabbage
    150 g
  • Green onion
    30 g
  • Pork belly
    120 g
  • Tempura bits
    20 g
  • Batter
  • Japanese yam (Nagaimo)
    100 g
  • Cake flour (Pastry flour)
    30 g
  • Rice flour
    20 g
  • Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Water
    100 ml
  • Sesame oil
    1 tbsp
  • Toppings
  • Okonomiyaki sauce
    2 tbsp
  • bonito flakes
    2 g
  • Dried green seaweed flakes (Aonori)
    as needed

How to make

  1. Prepare. Peel and grate Japanese yam (nagaimo) and set aside. Cut off the roots of green onion and set aside.
  2. 1. Cut cabbage into thin strips. Slice green onion thinly.
  3. 2. Cut pork belly into 2 inches pieces.
  4. 3. Put the dough ingredients into a bowl and mix well with a whisk.
  5. 4. Add Step 1 and tempura bits and mix well until everything is combined.
  6. 5. Add sesame oil to a pan heated over medium heat, add Step 4, shape it into a circle, and spread Step 2 all over and set.
  7. 6. Cook over medium heat for about 15 minutes until both sides are browned and the inside is cooked through, turn them occasionally. When pork belly is cooked through, remove from heat.
  8. 7. Serve on a plate, spread okonomiyaki sauce entirely, sprinkle bonito flakes and dried green seaweed flakes (aonori), and it's ready to serve.

Tips for cooking

By adding Japanese yam (nagaimo), it becomes fluffy without adding eggs. By adding rice flour, it becomes fragrant, but if you don't have rice flour, you can use the same amount of cake flour (pastry flour) instead. The ingredients go well with not only pork but also with seafood, so please make it as you like. We used Japanese versatile dashi base (shiro-dashi) that is 10 times concentrated. The flavor and intensity of Japanese versatile dashi base (shiro-dashi) differs depending on the type, so please use the amount on the package as a guide and adjust to your preference. We used 100% rice flour that does not add any sugar or flour.

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