Okonomiyaki Pancakes (Egg-Free)

Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Mashed Cooked Yam
• 3/4 cup Dashi Broth
• 2 cups Shredded Cabbage
• 1/2 cup Sliced Green Onions
• 1/2 cup Cooked Shrimp (optional)
• 2 tablespoons Vegetable Oil
• to taste Okonomiyaki Sauce
• to taste Japanese Mayonnaise (Vegan Option Available)
• to taste Aonori (Dried Seaweed Flakes)
• to taste Katsuobushi (Bonito Flakes, optional)

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

Instructions

1. 1In a large bowl, combine the flour, mashed yam, and dashi broth. Mix well until a smooth batter forms.
2. 2Add the shredded cabbage, green onions, and cooked shrimp (if using) to the batter and mix until well combined.
3. 3Heat vegetable oil in a large skillet or griddle over medium heat.
4. 4Pour 1/2 cup of the batter onto the hot skillet for each pancake.
5. 5Cook for 4-5 minutes per side, or until golden brown and cooked through.
6. 6Remove the pancakes from the skillet and top with Okonomiyaki sauce, Japanese mayonnaise (vegan option available), Aonori, and Katsuobushi (optional).

Substitutions

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