Gluten-Free Okonomiyaki Pancakes

Ingredients

• 1 cup Rice Flour
• 1/2 cup Grated Nagaimo Yam
• 1/2 cup Dashi (fish stock)
• 1 large Egg
• 2 cups Shredded Cabbage
• about 113 g Thinly Sliced Pork Belly
• 2 stalks Green Onions
• 2 tbsp Vegetable Oil
• 4 tbsp Okonomiyaki Sauce
• 2 tbsp Japanese Mayonnaise
• 1 tsp Aonori (dried seaweed flakes)
• 1 tbsp 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, grated nagaimo yam, dashi, and egg until smooth.
2. 2Stir in shredded cabbage and chopped green onions.
3. 3Heat vegetable oil in a large skillet or griddle over medium heat.
4. 4Pour 1/4 of the batter onto the skillet for each pancake. Top each with sliced pork belly.
5. 5Cook for 4-5 minutes per side, or until golden brown and cooked through.
6. 6Transfer to plates and drizzle with okonomiyaki sauce and Japanese mayonnaise.
7. 7Sprinkle with aonori and katsuobushi. Serve immediately.

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