Gluten-Free Okonomiyaki (Japanese Pancake)

Ingredients

• 4 cups Shredded Cabbage
• 4 Green Onions
• 1 cup Gluten-Free Flour Blend
• 1 teaspoon Dashi Powder
• 2 Eggs
• 1 cup Water
• 1 cup Protein (Shrimp, Pork, or Tofu)
• 2 tablespoons Vegetable Oil
• 1/2 cup Okonomiyaki Sauce
• 1/4 cup Japanese Mayonnaise (Kewpie)
• 1 tablespoon Aonori (Dried Seaweed Flakes)
• 1 tablespoon Bonito Flakes

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

Instructions

1. 1In a large bowl, combine shredded cabbage, chopped green onions, and your choice of protein.
2. 2In a separate bowl, whisk together the gluten-free flour blend, dashi powder, eggs, and water until smooth.
3. 3Pour the wet ingredients over the cabbage mixture and mix well to combine.
4. 4Heat vegetable oil in a large skillet or griddle over medium heat.
5. 5Pour 1/4 of the batter onto the hot skillet to form a pancake.
6. 6Cook for 5-7 minutes per side, or until golden brown and cooked through.
7. 7Repeat with the remaining batter.
8. 8Transfer the okonomiyaki to plates and drizzle with okonomiyaki sauce and Japanese mayonnaise.
9. 9Sprinkle with aonori and bonito flakes. Serve immediately.

Substitutions

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