Gluten-Free Vegetarian Okonomiyaki (Savory Pancake)

Ingredients

• 1 cup Rice Flour
• 3/4 cup Water
• 1 tablespoon Ground Flaxseed
• 3 tablespoons Water
• 2 cups Shredded Cabbage
• 1 medium Carrot
• 3 stalks Green Onion
• 1/2 cup Dried Shiitake Mushrooms
• 2 tablespoons Vegetable Oil
• 1/4 cup Okonomiyaki Sauce (Gluten-Free)
• 2 tablespoons Kewpie Mayonnaise (Japanese)
• 1 teaspoon Aonori (Dried Seaweed Flakes)
• 1 teaspoon Benito Flakes (optional)

Instructions

1. 1Preheat oven to 200F. This will be used to keep prepared pancakes warm.
2. 2Make a flax egg by whisking the flaxseed meal and water in a small bowl and let sit for 5 minutes to thicken.
3. 3Rehydrate the dried shiitake mushrooms with warm water for at least 15 minutes. Squeeze excess moisture out then dice the mushroom into small pieces.
4. 4In a large bowl, whisk together rice flour and water until smooth. Add the flax egg and stir to combine.
5. 5Add shredded cabbage, diced carrot, chopped green onion, and shiitake mushrooms to the batter. Mix well.
6. 6Heat vegetable oil in a large skillet over medium heat. Pour 1/4 of the batter into the skillet and spread into a round shape.
7. 7Cook for 5-7 minutes per side, or until golden brown and cooked through. Transfer the okonomiyaki to a baking sheet in the preheated oven to keep warm.
8. 8Repeat with the remaining batter.
9. 9Drizzle each okonomiyaki with gluten-free okonomiyaki sauce and Kewpie mayonnaise. Sprinkle with aonori and benito flakes (optional).

Substitutions

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