Soy-Free and Gluten-Free Okonomiyaki (Japanese Pancake)

Ingredients

• 4 cups Cabbage
• 1 cup Gluten-free all-purpose flour
• 1 Egg
• 3/4 cup Water
• 1 tsp Dashi powder (soy-free)
• about 113 g Shrimp
• 2 stalks Scallions
• 2 tbsp Mayonnaise (soy-free)
• 4 tbsp Okonomiyaki sauce (soy-free)
• 1 tbsp Sesame oil

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

Instructions

1. 1Thinly shred the 4 cups of cabbage.
2. 2In a large bowl, whisk together the 1 cup of gluten-free all-purpose flour, 1 egg, 3/4 cup of water, and 1 tsp of soy-free dashi powder until the mixture is smooth.
3. 3Add the shredded cabbage, about 113 g of shrimp, and 2 chopped scallions to the batter and mix everything together well.
4. 4Heat 1 tbsp of sesame oil in a large skillet over medium heat, approximately 175°C.
5. 5Pour 1/4 of the batter into the hot skillet, forming a pancake shape. Cook for 5 to 7 minutes on the first side, until the bottom is golden brown and set.
6. 6Carefully flip the pancake and cook for another 5 to 7 minutes on the second side, until golden brown and cooked through. The shrimp should be pink and opaque.
7. 7Repeat steps 5 and 6 with the remaining batter to make three more pancakes.
8. 8Top each cooked pancake with 1/2 tbsp of soy-free mayonnaise and 1 tbsp of soy-free okonomiyaki sauce before serving.

Substitutions

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