Gluten-Free Okonomiyaki (Savory Pancake)

Ingredients

• 1 cup Yam
• 4 cups Cabbage
• about 225 g Shrimp
• 1/2 cup Gluten-free all-purpose flour blend
• 2 Egg
• 1 teaspoon Dashi powder (fish broth)
• 1/2 cup Water
• 1/4 cup Okonomiyaki sauce
• 2 tablespoons Japanese mayonnaise (kewpie)
• 1 teaspoon Aonori (dried seaweed flakes)
• 1 tablespoon Bonito flakes
• 2 tablespoons Vegetable oil

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

Instructions

1. 1In a large bowl, combine the 1 cup of yam, 4 cups of cabbage, about 225 g of shrimp, 1/2 cup of gluten-free all-purpose flour blend, 2 eggs, 1 teaspoon of dashi powder, and 1/2 cup of water. Mix everything together until it is well combined into a batter.
2. 2Heat 1 tablespoon of vegetable oil in a 30.48 cm non-stick skillet over medium heat, which is 175°C.
3. 3Pour approximately 1/4 of the batter onto the heated skillet for each pancake. Use the back of a spoon or spatula to spread the batter into a circle about 15.24 cm wide.
4. 4Cook the pancake for 5 to 7 minutes on the first side, until the bottom is golden brown and the edges look set. Carefully flip the pancake over.
5. 5Cook the pancake for another 5 to 7 minutes on the second side, until it is golden brown and the shrimp inside are pink and opaque. The internal temperature should reach 63°C.
6. 6Repeat steps 2 through 5 two more times with the remaining batter, adding the remaining 1 tablespoon of vegetable oil to the skillet before cooking the second and third pancakes if needed.
7. 7Transfer the cooked okonomiyaki to serving plates.
8. 8Drizzle each pancake with the 1/4 cup of okonomiyaki sauce and 2 tablespoons of Japanese mayonnaise.
9. 9Sprinkle each pancake with 1 teaspoon of aonori and 1 tablespoon of bonito flakes.

Substitutions

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