Minimalist Gluten-Free Okonomiyaki

Japanese-style cabbage pancakes

Base

• 2 cups finely shredded cabbage
• 1–2 green onions, sliced
• 2 eggs
• 2–4 tbsp gluten-free flour (rice flour works well; chickpea flour = nuttier)
• 1–2 tbsp water (adjust for texture)
• Pinch salt

Method

1. Mix everything into a thick, scoopable batter (not runny, not dry).
2. Heat a lightly oiled pan over medium.
3. Add mixture, press into a ~1–1.5 cm thick pancake.
4. Cook ~4–5 min until golden, flip, cook another ~4 min.
5. Serve hot.