How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Egg and Wheat Free Okonomiyaki Made From Rice Flour?

You need 11 ingredients. The key ingredients include: 150 grams Rice flour, 170 ml Water, 1 tsp Dashi soup stock granules, 1 tsp Soy sauce, and more.

Is Egg and Wheat Free Okonomiyaki Made From Rice Flour suitable as general?

Yes, Egg and Wheat Free Okonomiyaki Made From Rice Flour falls under the General category and is a great choice for this type of meal.

How do I store leftover Egg and Wheat Free Okonomiyaki Made From Rice Flour?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg and Wheat Free Okonomiyaki Made From Rice Flour

Name: Egg and Wheat Free Okonomiyaki Made From Rice Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Rice flour; 170 ml Water; 1 tsp Dashi soup stock granules; 1 tsp Soy sauce; 1/4 head Cabbage (shredded); 10 cm Grated nagaimo; 1 as much (to taste) Pork; 2 Umeboshi (optional); 1 Egg-free mayonnaise; 1 Aonori; 1 Bonito flakes

Try this homemade Egg and Wheat Free Okonomiyaki Made From Rice Flour recipe the whole family will love. Made with flour, Water, granules and Soy sauce.…

This Egg and Wheat Free Okonomiyaki Made From Rice Flour relies on simple, everyday ingredients such as grams rice flour, water, dashi soup stock granules and soy sauce. It comes together quickly and makes 4 servings, at about 368 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Egg and Wheat Free Okonomiyaki Made From Rice Flour

Tips for the best results

Variations & substitutions

My Personal Notes

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