Dairy-Free Okonomiyaki Bites

Name: Dairy-Free Okonomiyaki Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup All-Purpose Flour; 3/4 cup Water; 1 large Egg; 2 cups Cabbage; 2 stalks Scallions; 2 tbsp Vegetable Oil; 1/4 cup Dairy-Free Okonomiyaki Sauce; 2 tablespoon Kewpie Mayonnaise; 1 tsp Aonori (Dried Seaweed Flakes); 1 tablespoon Bonito Flakes

Mini savory pancakes filled with cabbage, scallions, and a dairy-free okonomiyaki sauce.

35m4 servings

Contains eggContains wheatDAIRY-free

250 cal|5g protein|30g carbs|12g fat|3g fiber

Ingredients

1 cup All-Purpose Flour
3/4 cup Water
1 large Egg
2 cups Cabbage
2 stalks Scallions
2 tbsp Vegetable Oil
1/4 cup Dairy-Free Okonomiyaki Sauce
2 tablespoon Kewpie Mayonnaise
1 tsp Aonori (Dried Seaweed Flakes)
1 tablespoon Bonito Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together flour, water, and egg until smooth.
2Add shredded cabbage and sliced scallions to the batter and mix well.
3Heat vegetable oil in a large skillet or griddle over medium heat.
4Spoon small portions of the batter onto the skillet to form mini pancakes.
5Cook for 3-4 minutes per side, or until golden brown and cooked through.
6Transfer to a plate and top with dairy-free okonomiyaki sauce, kewpie mayonnaise, aonori (dried seaweed flakes), and bonito flakes.

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