For years, I’ve been making chef Tim Anderson’s okonomiyaki from memory, only to recently discover that rice isn’t a traditional ingredient—his recipe is actually for rice yaki, a specialty from Kyushu. It’s a close relative of okonomiyaki: a crispy cabbage pancake, but with cooked rice as the base. Beyond that, you can add whatever you like. I make this mini mushroom version because, to my surprise, my kids actually eat it. The secret to an extra-crisp pancake? A good gluten-free flour—I use Freee—as the blend of flours in a gluten-free mix gives an amazing crunch.
Mini Mushroom Okonomiyaki
I love serving these with finely chopped kimchi and Greek yogurt on the side. After all, “okonomi” means “as you like it,” which I take as permission to go with whatever works.
Prep: 15 min
Cook: 15 min
Serves: 2–3
Ingredients:
– 2 tbsp sesame oil or neutral oil
– 150g shiitake mushrooms, roughly chopped
– 1 garlic clove, peeled and finely grated
– 2.5cm piece fresh ginger, peeled and grated
– 1½ tsp flaky sea salt
– 2 eggs, beaten
– 100g white cabbage, thinly sliced
– 200g cooked white rice
– 50g cheddar, roughly chopped
– 40g gluten-free flour
– 3 spring onions, finely sliced
– To serve: mayonnaise and brown sauce, or Kewpie and okonomi sauce if available
Method:
1. Heat 1 tbsp oil in a nonstick frying pan. Add the mushrooms, garlic, ginger, and ½ tsp salt. Stir-fry for 4–5 minutes, until the mushrooms are just cooked. Transfer to a bowl.
2. To the same bowl, add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring onions, and remaining 1 tsp salt. Mix well to combine.
3. Heat the remaining 1 tbsp oil in the same pan. Working in batches, drop tablespoons of the mixture into the pan and flatten into rough discs.
4. Fry over medium heat for 2–3 minutes per side, until golden brown (the cheese will melt and crisp in spots). Transfer to a plate lined with paper towels and keep warm in a low oven (70°C / 50°C fan / very low gas) while you cook the rest.
5. Serve hot with your choice of sauces. Traditional options are Japanese mayo and okonomiyaki sauce, but regular mayo and brown sauce (or tamarind sauce) work well too.
Frequently Asked Questions
Of course Here is a list of helpful FAQs about Rukmini Iyers mini mushroom okonomiyaki recipe
General Definition Questions
Q What is okonomiyaki
A Its a savory Japanese pancake often called a Japanese pizza or savory pancake Okonomi means what you like so you can customize the ingredients
Q What makes Rukmini Iyers recipe simple and speedy
A Her version uses a simplified batter and is cooked as individual mini pancakes which cook much faster than one large one making the entire process quick and easy
Q Do I need any special equipment
A Not at all A standard nonstick frying pan or skillet is perfect for making these mini pancakes
Ingredients Substitutions
Q What type of mushrooms work best
A Chestnut or brown mushrooms are great for their earthy flavor and firm texture You can also use shiitake or a mix of wild mushrooms
Q I dont have cabbage Can I leave it out or substitute it
A Cabbage is a key ingredient for texture If you must substitute very finely sliced Brussels sprouts or kale could work but the result will be different
Q Is there a glutenfree alternative for the plain flour
A Yes you can use a 11 glutenfree allpurpose flour blend The texture might be slightly different but will still be delicious
Q What if I cant find okonomiyaki sauce
A You can make a simple substitute by mixing together ketchup Worcestershire sauce and a tiny bit of soy sauce or honey
Cooking Process Techniques
Q My pancake is falling apart when I flip it What am I doing wrong
A Make sure your pan is properly oiled and hot before adding the batter Also ensure the first side is fully set and golden brown before you attempt to flip Using a thin flexible spatula helps
Q How do I know when its time to flip them
A The edges will look set and bubbles will form on the surface Peek underneath it should be a deep golden brown
