Gluten-free Okonomiyaki

• 90 grams A) Rice flour
• 140 ml A) Dashi stock (we use iriko based dashi)
• 1/2 tsp A) Salt (optional)
• 300 grams Thickly-minced cabbage
• 3 tbsp Tempura crumbs (optional)
• 2 Eggs
• 200 grams Grated yamaimo

1. Cool the dashi stock.
2. Mix together the A) ingredients well until it's no longer floury.
3. Add the cabbage and yamaimo and mix well.
4. Mix in the eggs, and then the tempura crumbs last.
5. Pour the batter into an oiled frying pan.
6. Line the pork belly on the side that hasn't cooked yet.
7. You can also place it on the side with the tempura crumbs.
8. Cook one side for 2 minutes, then the flip to cook the pork belly side for 2 minutes.
9. Turn over and cook for another minute.

flour, stock, salt, cabbage, tempura crumbs, eggs, yamaimo

Taken from cookpad.com/us/recipes/157291-gluten-free-okonomiyaki (may not work)