Enjoy cooking with recipe videos

Chewy Okonomiyaki by Glutinous Rice Flour (Shiratamako) - Recipe Video

A simple and easy to understand recipe video shows how to make Chewy Okonomiyaki by Glutinous Rice Flour (Shiratamako).
How about okomiyaki made with glutinous rice flour (shiratamako) for dinner today? Using glutinous rice flour (shiratamako) instead of cake flour (pastry flour) will make the dough chewy and savory. You can use the toppings that you like. It's also perfect as a snack for alcohol, so you should definitely give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

30 minutes

Ingredients
2 servings

  • Sub Ingredients
  • Cabbage
    200 g
  • Pork belly
    100 g
  • Red pickled ginger
    10 g
  • Tempura bits
    10 g
  • Batter
  • Glutinous rice flour (Shiratamako)
    100 g
  • Water
    100 ml
  • Eggs
    1
  • Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Salad oil
    1 tbsp
  • Toppings
  • Okonomiyaki sauce
    1 tbsp
  • Japanese Mayonnaise
    1 tbsp
  • Dried green seaweed flakes (Aonori)
    1 tsp
  • bonito flakes
    1 g

How to make

  1. 1. Shred cabbage.
  2. 2. Put the dough ingredients in a bowl and mix them together.
  3. 3. Add the ingredients except for pork belly and mix them together.
  4. 4. Add cooking oil to the heated pan over medium heat, pour in Step 3, top with pork belly, and cook over medium heat for about 5 minutes until both sides are browned and cooked through, then remove from heat.
  5. 5. Transfer to a plate, top with toppings, and it's ready to serve.

Tips for cooking

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.

Recommended for you