Okonomiyaki ("Japanese pancakes" or "Japaneses pizza")
By: Patricia Conte
Published: Wednesday, February 22, 2012 - 7:55am

Ingredients




1-1/2 cup shredded purple cabbage
1/2 cup shredded carrots
3 green onions, chopped, green part of one reserved for garnish
1 cup green beans, cut into 1/2-inch pieces
1 small zucchini, shredded
3 eggs, beaten
2/3 cup Bob's Red Mill Gluten-free Garbanzo Bean Flour (if you're not sensitive to gluten, you can use 3/4 cup all purpose flour)
3/4 cup vegetable stock
2 teaspoons gluten-free soy sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 teaspoons vegetable oil

Preparation

1 Add the vegetables to a large bowl and mix them together 2 In a separate bowl, combine the eggs, stock, salt and pepper, soy sauce and flour. Whisk until smooth. 3 Combine the vegetables to the batter and mix everything together 4 Add 1 teaspoon of vegetable oil to a large sauté pan over medium heat 5 Spoon about 1/4 cup of the batter into the pan into a rounded form, about six inches in diameter. Cover and cook on one side for about 4 minutes. 6 When the first side is cooked, use two spatulas to gently flip to the other side. Cover and cook for about 4 minutes. Continue until the batter is used up, adding more oil as needed. 7 Garnish with green onion and the sauce of your choice, and serve warm

About

Some people call okonomiyaki “Japanese pizza” or “Japanese pancakes.” I found it to be similar to a frittata. Assorted vegetables heaped into a thin egg/flour batter makes this dish a great appetizer or a light meal. I made mine vegetarian and gluten free. I added a sauce to top this dish. Find that on my blog, Grab a Plate (www.AZgrabaplate.com).

Comments:
Okonomi_Yakity

Wow, great recipe for gluten-free.  If you're interested in more information about okonomiyaki, recipes, and in-depth overview of ingredients, check out http://okonomiyakiworld.com - have fun!