Gluten-Free Okonomiyaki (Japanese Savory Pancake)

Ingredients

• 1 cup Grated Yam
• 4 cups Shredded cabbage
• 2 Eggs
• 1 tsp Dashi powder
• 1 tbsp Gluten-free soy sauce
• 1/4 cup Chopped green onions
• about 113 g Pork belly
• 2 tbsp Vegetable oil
• 4 tbsp Okonomiyaki sauce
• 4 tbsp Japanese mayonnaise
• 2 tbsp Bonito flakes
• 2 tbsp Tapioca Starch

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

Instructions

1. 1In a large bowl, combine grated yam, shredded cabbage, eggs, dashi powder, gluten-free soy sauce, chopped green onions, and tapioca starch. Mix well.
2. 2Heat vegetable oil in a large skillet or griddle over medium heat.
3. 3Pour 1/4 of the batter onto the skillet for each pancake. Top with pork belly slices.
4. 4Cook for about 5-7 minutes per side, or until golden brown and cooked through.
5. 5Transfer okonomiyaki to plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise.
6. 6Garnish with bonito flakes and serve immediately.

Substitutions

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