Gluten-Free Okonomiyaki (Japanese Cabbage-Scallion Pancakes)

Step 1

In a large mixing bowl, whisk together the eggs, tamari, sesame oil, and salt. Fold in the flour until incorporated and all the lumps are out. Stir in cabbage and scallions.

Step 2

In a large heavy skillet (I like cast iron), warm a couple tablespoons of oil over medium-high heat until glistening. Add the cabbage batter in heaping tablespoons to the skillet, frying about 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Repeat with the remaining cabbage, making sure to re-mix before each round, as the egg tends to fall to the bottom.

Step 3

While the cabbage is frying, make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.

Step 4

Serve the pancakes immediately with the sauce on the side. Alternatively, you can make them in advance and recrisp on a baking sheet in a 400 degree oven for 15 minutes before eating.