Okonomiyaki Japanese As you Like It Pancake
Basic Ingredients:
1/2 lg head green cabbage; finely chopped
1/4 c finely chopped green onions
2 1/2 c Gluten Free Blend by Bette Hagman (or preferred flour)
4-6 tbsp dashi (stock made from bonito fish flakes)
2 c water (add more as needed- dough should be like slightly thick pancake batter)
4 eggs
1 tsp xanthan gum
oil for frying
optional: 4 ts Beni-shoga (red pickled ginger- dark pink and already sliced into sticks)

Some Possible Additions:
(seafood- or meats, if you are so inclined)
Octopus, Squid, Prawns, Scallops, Fresh tuna cubes
Onion, Mushroom, Sliced Green Beans, Tofu… anything!

All of these things should be in bite-sized pieces.

1/2 c (homemade) okonomiyaki sauce
1/2 c mayonnaise (in squeeze bottle)
4 ts aonori; (dried green seaweed flakes)
4 ts katsuobushi (dried bonito flakes)

1. Thoroughly mix cabbage, flour, dashi, water, eggs, ginger and onions in large bowl.

2. Heat lightly greased griddle or skillet over low to medium heat. Saute any meat or seafood ingredients that need to be well done. Remove from pan, clean, and lightly oil.

3. Ladle approximately 1 cup batter onto hot griddle into a circle. Add about 1/3 cup of desired ingredients (from seafood, vegetable categories etc.) on top of the batter. I like to add strips of pickled ginger on the top.

4. Cook until bottom of okonomiyaki starts to color and edges become firm. Using multiple spatulas, loosen okonomiyaki and flip it over. Cook until bottom has turned light golden and center is firm, about 6 to 8 minutes.

5. To garnish, squeeze 2 tablespoons okonomiyaki sauce back and forth over surface of each okonomiyaki. Then alternate strips of Japanese mayonnaise to add color contrast and rich flavor. Sprinkle each okonomiyaki with 1 teaspoon aonori, then 1 teaspoon katsuobushi. Watch the bonito flakes wilt because of the heat!

6. Using spatula, cut each okonomiyaki into 4 slices. You may need to use both spatulas to pull pieces apart. Serve immediately. Repeat until all batter is used.