Gluten-Free Okonomiyaki (Japanese Pancake)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour Blend
• 3/4 cup Water
• 1 large Egg
• 1/4 cup Grated Nagaimo Yam
• 4 cups Shredded Cabbage
• about 113 g Thinly Sliced Pork Belly
• 2 tablespoons Dried Shrimp
• 2 tablespoons Green Onions
• 1/2 cup Okonomiyaki Sauce (Gluten-Free)
• 1/4 cup Japanese Mayonnaise (Kewpie)
• 1 teaspoon Aonori (Dried Seaweed Flakes)
• 2 tablespoons Katsuobushi (Bonito Flakes)
• 2 tablespoons Oil

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

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free All-Purpose Flour Blend, 3/4 cup Water, 1 large Egg, and 1/4 cup Grated Nagaimo Yam until the mixture is completely smooth.
2. 2Add the 4 cups Shredded Cabbage, 2 tablespoons Dried Shrimp, and 2 tablespoons Green Onions to the batter and mix everything together thoroughly until the cabbage and shrimp are evenly distributed.
3. 3Heat 2 tablespoons Oil in a 30.48 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Pour 1/4 of the batter onto the hot skillet and gently spread it into a circle about 15.24 cm wide. Immediately arrange about 1/4 of the about 113 g Thinly Sliced Pork Belly on top of the uncooked batter.
5. 5Cook for 3 to 4 minutes, until the bottom of the pancake is golden brown and the pork belly is starting to crisp. Carefully flip the pancake using a spatula and cook the other side for another 3 to 4 minutes, until it is also golden brown and the pork belly is cooked through. The internal temperature of the pork should reach 71°C.
6. 6Transfer the cooked okonomiyaki to a plate. Repeat steps 4 and 5 with the remaining batter and pork belly to make three more pancakes.
7. 7Drizzle each pancake with 1/4 of the 1/2 cup Okonomiyaki Sauce (Gluten-Free) and 1/4 of the 1/4 cup Japanese Mayonnaise (Kewpie). Sprinkle each with 1/4 teaspoon Aonori (Dried Seaweed Flakes) and 1/4 tablespoon Katsuobushi (Bonito Flakes) before serving.

Substitutions

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