Okonomi-yaki

This recipe is always a hit in my house. It's basically a cabbage pancake. My version of the pancake is loaded with cabbage, less batter, and lots of goodies on top. One can make it with more batter and less cabbage.

First start by thinly slicing a quarter of a medium size cabbage. I use a mandolin to slice the cabbage very thinly. Then add shredded carrots and mix. Set that to the side while mixing up batter.

The original recipe calls for flour, salt, and baking powder, but I'm making mine gluten-free.

Gluten-free batter dry ingredients:
4 Tbps rice flour
2 Tbps millet
2 Tbps potato powder
1 Tbps tapioca flour
1/2 tps baking powder
1/4 tsp salt

Mix ingredients together. Then mix in 1 egg and 1/4 cup of dashi or chicken broth. If dashi contains wheat, then substitute with chicken broth. Add this to cabbage and let rest for 5-10 minutes.

Fry out bacon and cut into small pieces. Drain off the bacon grease so that the pan is just lightly coated. Add cooked chicken, if you wish. Add 1 cup frozen peas that have been thawed, and sliced spring onion.

Before adding cabbage mixture to pan, mix the cabbage mixture once more. Then place cabbage mixture on top of meat and pea mixture to cover entire skillet. Do NOT mix. Place lid on top of frying pan and cook on medium heat until bottom browns. Remove lid, and flip pancake over by taking a large plate and flipping pancake onto the plate and then sliding pancake back onto the pan. Cook until underside is brown about 5-10 minutes. Slide pancake onto large plate and serve with gluten-free condiments to taste.

Sauces and condiments to use as final toppings, just make sure they are gluten-free:
Okonomi Sauce (most likely not gluten-free)
soy sauce
ketchup
dried bonito flakes
red pickled ginger, minced
aonori (powdered seaweed)

If you want a pancake with more batter, then follow a good gluten-free pancake recipe, but omit sugars, milk, or buttermilk; and use 2 eggs and 1 cup of dashi or chicken broth.