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Okonomiyaki (Japanese Pancakes) with Homemade Japanese Mayonnaise
LIFE AFTER WHEAT19Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 cups kale (shredded, packed, about 1 bunch, or 4 large leaves)
- 5 cups shredded cabbage (about 1/2 small head)
- 3 1/2 cups shredded carrots
- 1/4 cup green onions (cut diagonally in small slices, plus extra for garnishing)
- 1 tsp. kosher salt
- 2/3 cup gluten-free flour (I used GF Jules and recommend you do the same for the best texture. Using another flour might yield gritty pancakes-no good!)
- 8 eggs (beaten)
- 1 cup gluten (free mayonnaise, I used Best Foods w/ Olive Oil-it’s gluten free)
- 2 Tbsp. rice vinegar
- 1/2 tsp. Dijon mustard (be sure to check labels, not all are gluten free!)
- 1 1/2 Tbsp. sugar
- 1/8 tsp. garlic powder
- 1/8 tsp. paprika
- salt (to taste, we don’t eat much salt so I only added a dash)
- 1/4 cup ketchup
- 2 Tbsp. worcestershire sauce (we always use Lea and Perrins reduced sodium)
- 1 Tbsp. honey
- 1/4 tsp. Dijon mustard
- 1/8 tsp. ginger
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