Rice yaki is a Kyushu speciality and a close cousin of okonomiyaki, made as a crisp cabbage pancake that uses cooked rice as the main ingredient. The recipe adapts well to fillings; this mini mushroom version includes shiitake, garlic, ginger, and cheddar. A gluten-free flour blend produces an especially crisp exterior. The batter combines beaten eggs, thinly sliced cabbage, cooked rice, cheese, flour and spring onions, mixed with cooked mushrooms and seasoning. Spoonfuls are flattened and fried two to three minutes per side until golden and crisp. Serve with mayonnaise and brown sauce, or Kewpie and okonomi sauce, and optional kimchi and Greek yoghurt.
It's the first cousin to okonomiyaki in that it's a crisp cabbage pancake, but with cooked rice as the main ingredient; after that, however, it's up to you what you put in. I like to make this mini mushroom version because, miraculously, my children eat it. And the secret to a super-crisp pancake? A good gluten-free flour (I like Freee) the combination of flours in a gluten-free mix gives you an amazingly crisp pancake.
Heat a tablespoon of oil in a nonstick frying pan, then add the mushrooms, garlic, ginger and a half-teaspoon of flaky salt. Stir-fry for four to five minutes, until the mushrooms are just cooked through, then tip into a bowl. Add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring onions and the remaining teaspoon of salt to the mushroom bowl, and mix well to combine.
Heat the remaining tablespoon of oil in the same frying pan, then, working in batches, add tablespoons of the mixture and flatten each one into a rough disc. Fry the mini okonomiyaki on a medium heat for two to three minutes on each side, until golden brown (the cheese will melt in patches and crisp up), then transfer to a plate lined with kitchen roll and
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