Okonomiyaki (Japanese Savory Pancake) - Dairy-Free

Ingredients

• 1 cup All-Purpose Flour
• 3/4 cup Dashi Stock (dairy-free)
• 1 large Egg
• 4 cups Shredded Cabbage
• 2 stalks Green Onions
• 1/2 cup Carrot
• 1/2 cup Cooked Pork Belly (or substitute with tofu)
• 2 tablespoons Vegetable Oil
• to taste tablespoon Dairy-Free Okonomiyaki Sauce
• to taste tablespoon Kewpie Mayonnaise (dairy-free)
• to taste tablespoon Bonito Flakes (optional)
• to taste tablespoon Aonori (dried seaweed flakes)

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour and the 3/4 cup Dashi Stock (dairy-free) until the mixture is completely smooth, with no lumps of flour remaining.
2. 2Add the 1 large Egg to the bowl and whisk everything together until it is well combined.
3. 3Gently stir in the 4 cups Shredded Cabbage, the 2 stalks Green Onions (chopped), the 1/2 cup Carrot (grated), and the 1/2 cup Cooked Pork Belly (or tofu). Mix until all the ingredients are evenly distributed throughout the batter.
4. 4Place a large skillet or griddle over medium heat, which is approximately 350°F (175°C). Add the 2 tablespoons Vegetable Oil and let it heat up until it shimmers.
5. 5Carefully pour about one-quarter of the batter mixture onto the hot skillet, using the back of a spoon or spatula to spread it into a round pancake shape, about 6-8 inches in diameter.
6. 6Cook the pancake for 5 to 7 minutes on the first side, until the bottom is golden brown and the edges look set. Then, carefully flip the pancake and cook for another 5 to 7 minutes on the second side, until it is also golden brown and cooked through. The pancake should feel firm to the touch.
7. 7Transfer the cooked okonomiyaki to a serving plate. Repeat steps 5 and 6 with the remaining batter to make three more pancakes.
8. 8Drizzle the okonomiyaki generously with the Dairy-Free Okonomiyaki Sauce and the dairy-free Kewpie Mayonnaise. Sprinkle with the optional Bonito Flakes and the Aonori (dried seaweed flakes) to taste.

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