For years, I’ve recreated chef Tim Anderson’s take on okonomiyaki from memory—only to discover recently that traditional okonomiyaki doesn’t actually include rice! His version is technically rice yaki, a dish native to Kyushu, and a close relative of the classic Japanese cabbage pancake. The big difference? Cooked rice forms the foundation, but what you add next is completely up to you. I especially enjoy this personal twist—mini mushroom versions—which even my kids love. Here’s a pro tip for an extra-crispy result: use a reliable gluten-free flour blend (I recommend Freee), which creates an unbeatable crunch.
Mini Mushroom Okonomiyaki
One of my favourite accompaniments? Finely chopped kimchi and a dollop of Greek yoghurt. Since okonomi loosely translates to “what you like,” feel free to get creative with your toppings and sides.
Prep: 15 min
Cook: 15 min
Serves: 2-3
Ingredients:
2 tbsp sesame oil (or use a neutral oil)
150g shiitake mushrooms, coarsely chopped
1 garlic clove, peeled and finely grated
2½cm piece fresh ginger, peeled and grated
1½ tsp flaky sea salt
2 eggs, beaten
100g white cabbage, finely shredded
200g cooked white rice
50g cheddar, cubed or grated
40g gluten-free flour
3 spring onions, thinly sliced
To serve:
Classic mayonnaise and brown sauce, or—if available—Japanese Kewpie mayo and okonomi sauce
Warm 1 tablespoon of oil in a nonstick skillet and toss in the mushrooms, garlic, ginger, and half a teaspoon of salt. Sauté for about four or five minutes, until the mushrooms are tender. Transfer this mixture to a large bowl.
To the bowl, add the eggs, cabbage, cooked rice, cheddar, gluten-free flour, spring onions, and the remaining salt. Stir thoroughly until everything is evenly combined.
Heat the other tablespoon of oil in your frying pan. Drop spoonfuls of the mushroom mixture into the pan and flatten them gently into small rounds. Fry each pancake for two to three minutes per side on medium heat, until golden and crisp (watch as the cheese turns delightfully melty and golden in spots). Transfer the finished pancakes to a kitchen towel-lined plate and keep warm in a low oven (about 70C/50C fan/gas very low) while cooking the rest.
Serve the mini okonomiyaki hot, generously drizzled with your favourite sauces. Whether you stick to the Japanese classics or reach for regular mayo and brown sauce, these savoury little pancakes are endlessly adaptable—and always delicious.
