Gluten-Free Okonomiyaki (Savory Pancake)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Dashi Broth
• 4 cups Shredded Cabbage
• 1/2 cup Green Onions
• 1/2 cup Carrot
• 2 tbsp Gluten-Free Soy Sauce (Tamari)
• 2 tbsp Worcestershire Sauce
• 2 tbsp Ketchup
• 2 tbsp Vegetable Oil
• 2 tbsp Bonito Flakes
• 2 tbsp Japanese Mayo
• 1 sheet Nori Seaweed

Instructions

1. 1In a large bowl, whisk together rice flour and dashi broth until smooth.
2. 2Add shredded cabbage, green onions, and shredded carrot to the batter. Mix well.
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. Flatten slightly with a spatula.
5. 5Cook for 5-7 minutes per side, or until golden brown and cooked through.
6. 6In a small bowl, combine gluten-free soy sauce, Worcestershire sauce (check for gluten-free), and ketchup to make the sauce.
7. 7Serve the okonomiyaki topped with the sauce, egg-free Japanese mayo, bonito flakes (optional), and nori seaweed strips.

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