Gluten-Free Okonomiyaki (Japanese Pancake)

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 cup Dashi stock
• 1 large Egg
• 4 cups Shredded cabbage
• 1/2 cup Cooked shrimp
• 4 slices Bacon
• 4 tablespoons Okonomiyaki sauce
• 4 tablespoons Japanese mayonnaise
• 1 teaspoon Aonori (dried seaweed)
• 1 tablespoon Katsuobushi (bonito flakes)

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

Instructions

1. 1In a large bowl, whisk together rice flour, tapioca starch, dashi stock, and egg until smooth.
2. 2Add shredded cabbage and cooked shrimp to the batter and mix well.
3. 3Cook bacon until crispy, then crumble.
4. 4Heat a large skillet or griddle over medium heat. Pour 1/4 of the batter onto the skillet to form a pancake.
5. 5Cook for 4-5 minutes per side, or until golden brown and cooked through.
6. 6Top with okonomiyaki sauce, Japanese mayonnaise, crumbled bacon, aonori, and katsuobushi.

Substitutions

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