Crispy Rice Flour Okonomiyaki Bites Recipe

About this recipe

These savory bites combine crispy rice flour pancakes with a medley of vegetables and a tangy glaze, delivering a delightful balance of texture and flavor.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• 20G Aonori Seaweed Flakes, 20G
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• - Kikkoman Soy Sauce
• - Flying Goose Sriracha Super Hot Chilli Sauce
• - Ktc Vegetable Oil

Instructions

1. 1. In a small bowl, mix ground flaxseeds with water and let it sit for 5 minutes to create a flax egg substitute.
2. 2. In a large mixing bowl, combine rice flour, shredded cabbage, grated carrot, and spring onions.
3. 3. Add the flax egg to the vegetables and stir until well combined, ensuring the mixture holds together.
4. 4. Heat vegetable oil in a skillet over medium heat and scoop small portions of the batter into the pan.
5. 5. Flatten each portion gently with a spatula to form mini pancakes and cook until golden brown on one side.
6. 6. Flip the pancakes and cook on the other side until crispy and cooked through, about 3-4 minutes per side.
7. 7. In a separate bowl, whisk together soy sauce, rice wine vinegar, sesame oil, and sriracha to create a tangy glaze.
8. 8. Transfer the cooked pancakes to a serving plate and drizzle the glaze generously over each bite.
9. 9. Sprinkle seaweed flakes over the pancakes for an umami-rich finishing touch.
10. 10. Serve the okonomiyaki bites warm and enjoy their crisp texture with a burst of flavor.