Okonomiyaki Bites
Okonomiyaki bites are similar to traditional okonomiyaki, but they're easier to make because baked in the oven and you can make several at once! Fun to eat in more ways than one, these are also gluten-free, but you would never know the difference! These are a must-try!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 grams rice flour
- 50 grams tapioca starch
- 1 teaspoon baking powder
- 1/8 teaspoon white pepper
- 2/3 cup room temperature water
- 2 teaspoons dashi granules
- 200 grams finely chopped napa cabbage
- 150 grams protein of choice, cut into small chunks ((shrimp, scallops, octopus, pork belly, etc.))
- 2 spring onions, finely chopped
- 2 eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 2 teaspoons oyster sauce
- Kewpie mayonnaise
- Bonito flakes
- Furikake seasoning
- Sesame seeds
- Nori (dried seaweed) strips
- Chopped scallions
Instructions
- 1
Combine ketchup, Worcestershire sauce, honey, and oyster sauce in a bowl and mix until well combined. Set aside.
- 2
Preheat oven 425F/230C.
- 3
In a medium sized, mixing bowl, combine rice flour, tapioca starch, baking powder, and white pepper and whisk together.
- 4
Mix the room temperature water with the dashi granules until they have dissolved.
- 5
Add the dashi water solution to the dry ingredients and whisk until well mixed and batter is fairly smooth.
- 6
Add chopped napa cabbage, protein of your choice, chopped spring onions, and eggs to the bowl containing the batter. Mix very well.
- 7
Grease muffin tin generously with oil. Scoop mixture into muffin cups, dividing mixture evenly. Flatten filling down slightly.
- 8
Bake for 15 minutes until edges are browned.
- 9
Serve immediately and garnish with okonomiyaki sauce, Kewpie mayonnaise, bonito flakes, furikake, chopped scallions, sesame seeds, etc.