Okonomiyaki (Savory Pancake)

Ingredients

• 1 cup All-purpose flour (gluten-free blend)
• 1 tsp Dashi powder (vegan)
• 3/4 cup Water
• 4 cups Shredded cabbage
• 1/2 cup Green onions, sliced
• 1 cup Cooked shrimp, chopped
• 1/2 cup Okonomiyaki sauce
• 1/4 cup Vegan Japanese mayonnaise
• 1 tbsp Aonori seaweed flakes
• 2 tbsp Vegetable oil

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

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour (gluten-free blend) and the 1 tsp of dashi powder until combined.
2. 2Gradually add the 3/4 cup of water to the flour mixture, whisking constantly until you have a smooth, lump-free batter.
3. 3Add the 4 cups of shredded cabbage, the 1/2 cup of sliced green onions, and the 1 cup of cooked shrimp, chopped, to the batter. Mix everything together thoroughly until all the ingredients are evenly distributed in the batter.
4. 4Heat the 2 tbsp of vegetable oil in a large skillet or on a griddle over medium heat, which is approximately 175°C.
5. 5Pour 1/4 of the batter mixture onto the hot skillet, shaping it into a pancake about 15.24-20.32 cm in diameter. Cook for 5 to 7 minutes on the first side, until the bottom is golden brown and the edges look set.
6. 6Carefully flip the pancake over using a spatula. Cook for another 5 to 7 minutes on the second side, until it is golden brown and cooked through. The pancake should feel firm to the touch.
7. 7Transfer the cooked okonomiyaki pancake to a plate. Drizzle generously with the 1/2 cup of okonomiyaki sauce and the 1/4 cup of vegan Japanese mayonnaise. Sprinkle the top with the 1 tbsp of aonori seaweed flakes.
8. 8Repeat steps 5 through 7 with the remaining batter to make three more okonomiyaki pancakes.

Substitutions

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