Serve them sliced as a party appetizer or with a salad for a hearty meal.
Okonomiyaki is a savory Japanese cabbage pancake that is endlessly customizable. In fact, the name comes from the word okonomi, which means 'what you like' and yaki, which means 'cooked'. Though the dish is traditionally made with wheat flour and pork belly, New York City–based recipe developer Beth Lipton created a lighter version with gluten-free cassava flour and (less fatty) ground pork. If you're looking for a more indulgent condiment, combine the Sriracha and aminos with ¼ cup avocado oil mayonnaise instead of the sesame oil. If you don't have coconut aminos, feel free to swap in soy sauce or tamari, just omit the extra salt.
Ingredients
Directions
Step 1
Preheat oven to 200 degrees F. In a small bowl, whisk together sesame oil, Sriracha, and coconut aminos. Taste and season with a small pinch of salt, if needed. Set aside.
Step 2
In a large skillet, warm 1 tablespoon avocado oil over medium heat. Add pork and ¼ teaspoon salt; sauté, breaking up with a wooden spoon, until cooked through and just beginning to turn golden, about 5 minutes. Then, add ginger and light green/white parts of scallions and sauté until tender, 1 to 2 minutes. Transfer to a large bowl.
Step 3
Heat another tablespoon oil in skillet. Add cabbage and season with ¼ teaspoon salt. Cook, stirring occasionally, until tender and wilted, 3 to 5 minutes. Scrape any browned bits from bottom of the skillet with a wooden spoon. Transfer cabbage to bowl with pork mixture and stir to combine.
Step 4
In a separate large bowl, whisk together cassava, arrowroot, 1¼ teaspoons salt, baking powder, dashi or chicken broth, eggs, and honey. Then, add cabbage-pork mixture and stir well to combine.
Step 5
Place a medium skillet on the stove over medium heat. Add 1½ teaspoons oil and swirl to coat pan. Scoop 1 cup of batter into the skillet, quickly spreading evenly into a large pancake (about 6 to 7 inches). Cook until bottom is golden, about 3 to 5 minutes, then flip using a large spatula, and cook until other side is golden, about 3 minutes more. Transfer to a baking sheet and keep warm in oven. Repeat with remaining oil and batter, forming 6 pancakes.
Step 6
When ready to serve, drizzle Sriracha–sesame oil mixture over pancakes and garnish with scallion greens.