Japanese Style Okonomiyaki
Okonomiyaki is one of my favorite recipes. There are at least two versions of this incredibly popular Japanese street food. Today, I’m showing you a version that can be made without eggs, making this dish compliant with phase one of the Autoimmune Protocol and free of the top eight most common allergens in the United States.
What is Okonomiyaki
Okonomiyaki is a pancake that is made with thinly diced cabbage and vegetables. It is then pan fried and served with bacon or other dishes.
The main ingredient we use to replace the eggs is a vegetable called Nagaimo, also known as Chinese yam. This is what we will be using to bind the vegetables together with the flour without needing an egg.
Nagaimo is slipper and slimy when peeled. Once grated, it acts as an amazing replacement for egg, eliminating any need for one in this recipe.
Other traditions of Okonomiyaki use eggs and leave the nagaimo out. I'll share that version of this Japanese classic another time because it’s a completely different recipe and does require the use of eggs.
Where to find Chinese Yams
You can find Chinese yams at any east asian grocery store such as HMart, 99 Ranch, etc. Korean, Japanese and Chinese food markets should all carry it. If you can’t find it in one store, look for it in another one.
On the outside, Nagaimo looks like a big, long & bulbous tuber. Once you remove the skin, it's pretty slimy on the insdie. What I find incredibe is that Chinese yams can be eaten both raw or cooked. You can pan fry it, make a porridge with it; There are just so many possiblities.
Ingredients:
Cassava: The main ingredient we are using in this recipe is cassava flour. Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.
Nagaimo: Nagaimo, also known as Chinese Yams are a tuberous root vegetable endemic to south Eastern Asia. They can be eaten raw or cooked, with skin on or off and have the incredible ability to repair the gut lining. When eaten raw or lightly cooked these properties may be enhanced even more.
Substitutions:
Cassava: If you need to substitute cassava flour, my recommendation is to try plantain flour, green banana flour or almond flour. Please note, I have not tried this recipe with these substitutes yet. If you do, I would love to hear about it!
Nagaimo: If you can’t find Chinese yams where you live and still want to try this recipe, you can replace the yam with 3 gelatin eggs.
Eggs & Gelatin: This recipe does not require eggs, but if you cannot find Nagaimo, you may add in two eggs. If you are allergic to eggs, you may use bovine gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See note below for how to make it. Please note, gelatin makes these pancakes very difficult to work with and it’s not my fave way to make them for this reason
Gelatin Egg: (this recipes makes 1 gelatin egg)
To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then, slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your dish. It will harden as you continue working.
Japanese Style Okonomiyaki
Ingredients:
200g Chinese yams
1/4 head finely diced green cabbage
1 julienned or shredded carrot
3 scallions, diced
1 cup cassava flour
Pinch of salt
1 tsp baking soda
2 tbsp apple cider vinegar
Avocado oil, for cooking
Bonito flakes, to serve
Coconut Aminos, to serve
Preparations:
Peel your Chinese yam and then grate it in a large bowl. Set aside.
Finely dice the green cabbage, julienne the carrots and dice your scallions.
Add your vegetables to the bowl and stir it all together.
Next, add in the cassava flour, salt & baking soda. If using a gelatin egg, make it after adding in the baking soda and flour and immediately add it into your bowl.
Note: The gelatin mixed Okonomiyaki will be much more delicate and may fall apart easily. But will still be delicious.
Next, add in the apple cider vinegar and stir with your hands until it clumps together in your bowl and begins forming.
Shape your mix into patties using your hands.
Heat a cast iron skillet and wait 2 minutes for it to heat up. Once it’s hot enough, add your Okonomiyaki patties onto it and cook on each side for 5-10 minutes, flipping halfway through to ensure it the cabbage fully cooks.
If it starts to burn, turn down the heat and add a tablespoon or two of water and continue tooling until you are satisfied.
Serve immediately with bonito flakes (dried tuna flakes) & dip into coconut aminos.
These can be kept in the fridge for up to 5 days.
