Dairy-Free Okonomiyaki (Japanese Savory Pancake)

Ingredients

• 1 cup All-Purpose Flour
• 2 tablespoons Potato Starch
• 1 teaspoon Dashi Powder
• 1 cup Water
• 4 cups Cabbage
• 2 stalks Green Onions
• 1 cup Cooked Shrimp
• 2 tablespoons Vegetable Oil
• 4 tablespoons Okonomiyaki Sauce
• 4 tablespoons Kewpie Mayonnaise (Dairy-Free)
• 1 teaspoon Aonori (Dried Seaweed Flakes)
• 1 teaspoon Bonito Flakes (Optional)

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

Instructions

1. 1In a large bowl, whisk together flour, potato starch, dashi powder, and water to make a smooth batter.
2. 2Shred the cabbage and chop the green onions.
3. 3Add the shredded cabbage, chopped green onions, and cooked shrimp to the batter and mix well.
4. 4Heat vegetable oil in a large skillet or griddle over medium heat.
5. 5Pour 1/4 of the batter onto the hot skillet and spread into a circular shape.
6. 6Cook for 4-5 minutes per side, or until golden brown and cooked through.
7. 7Transfer the okonomiyaki to a plate and drizzle with okonomiyaki sauce and dairy-free Kewpie mayonnaise.
8. 8Sprinkle with aonori and bonito flakes (if using).

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