After my brother finished his undergrad, he decided to go to Japan for a few years as an english speaking teacher. When he came back, his girlfriend followed him. She was the Japanese daughter and sister we didn’t know we wanted. She fit right in with our eccentric family. Not surprising anyways, she was dating my brother. Anyways, she introduced us to the Japanese classic, Okonomiyaki. At the time we really couldn’t pronounce it as it should be, so it became known as “ohmygoshi” in our family. Okonomiyaki is a japanese pancake, but it’s not the typical pancakes and syrup you’re thinking of. Okonomiyaki is a savory pancake often made with veggies, protein(s) of your choice (e.g. bacon, pork, seafood), and your option of sauces all mixed together. Well, except for the sauces…those go on top. So how did I make my Paleo Okonomiyaki you ask? I used Otto’s Natural Cassava Flour’s pancake recipe and added all the fixings.
- 1 ½ cups Otto’s Cassava Flour
- 2 ¼ tsp baking powder
- 1 tsp real salt
- 1 3/4 cups Unsweetened Almond Milk (or whole milk)
- 2 eggs
- 2 tbsp olive oil (Kasandrinos Olive Oil)
- 1/2 Green Cabbage, thinly sliced or shredded
- 4 to 5 Carrots, julienned
- 1/2 cup Green Onions, chopped
- 6 Slices of Bacon, cut into 2 inch pieces
- 1 to 1 1/2 lbs Baby Scallops, cut into bite size pieces
- Bonito Flakes (optional)
- Lump Fish (optional)
- Preheat a griddle to about 350 degrees.
- In a bowl you want to mix your dry ingredients – cassava flour, baking powder, and salt.
- Incorporate the wet ingredients in with the dry ingredients and mix well. Let the mixture sit for 5 minutes letting the flour absorb into the mix.
- Once the pancake mix has finished sitting, incorporate the veggies and baby scallops into the batter and mix thoroughly.
- Place your bacon in groups of four on the griddle and cook till you are ready to flip them over (you won’t be flipping the bacon over).
- With a ladle, scoop the batter and pour it over the bacon. Even the batter out and let it cook till it’s nice and golden brown before flipping it over and finishing it the same way.
- Top with japanese mayonnaise. Garnish with bonito flakes and lump fish.
Paleo Japanese Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sir Kensington Dijon Mustard
- 1 Egg yolk
- 3/4 cup Avocado Oil
- 1/2 tsp Sugar
- 1 tsp Sea Salt
- In a bowl, add the mustard, egg yolk, and apple cider vinegar and whisk together thoroughly.
- Gradually add the oil to the mixture while continuing to whisk. The mixture should begin to emulsify and thicken.
- Once you have added in the oil, add the sugar and salt, mix thoroughly.
- Refrigerate and use when ready.