In case you haven’t noticed….I love Japanese food and okonomiyaki is one of my favorite dishes. The best way to describe okonomiyaki is it’s a savory cabbage pancake.
When I was in Japan and China, I went to okonomiyaki restaurants. There were all types of okonomiyaki with different fillings. They were always made right at your table on a flat top grill. I watched the waiters mixing all the ingredients in a bowl and thought to myself. “This is so easy! Why have I not done this myself?!” That is how this recipe came to be.
As I said before, you can totally use different meats in your okonomiyaki. My original plan was to use bacon or shrimp, but then my mom gave me a can of spam. I remember loving spam as a kid and it definitely got me through college. (I’ve come a long way from just cooking spam fried rice though). Chef K never really had spam before, so I had to make this with spam for him. Spam is definitely not a traditional okonomiyaki filling, but we are pretty non traditional in the kitchen of cringe.
Keep your spam in your okonomiyaki, not the floor,
Your favorite alternative chefs, K & T
Spam Okonomiyaki``
Ingredients
- Vegetable oil
- ½ cup gluten free all purpose flour
- ½ cup rice flour
- 2 tsp cornstarch
- 1 cup water
- 1 tsp tamari
- 2 eggs
- ¼ head of cabbage sliced into thin strips
- ½ can spam diced into cubes
- 2 spring onions separate white and green parts
- Gluten free tonkatsu sauce we used the bulldog brand
- Kewpie mayonnaise
- Bonito flakes
- Nori strips optional
Instructions
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Heat oil in a medium sized pan over medium heat.
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Whisk together flours, cornstarch, water, tamari, and eggs. Stir in cabbage, spam and the white part of the spring onions in a bowl. Mix really well!
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Pour the mixture into the hot pan and form two round pancakes, each about ¾ of an inch thick. Flip every 3 minutes at least twice, then remove from heat.
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Top with okonomi sauce, mayonnaise, green part of the spring onions, and some bonito flakes before serving.