Okonomiyaki - gluten free, oven baked, high protein

This recipe uses mung brands rather than wheat flour for the batter and it's oven baked. Each serving provides 25g of protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Julienne the cabbage, carrots, green onions, onion, mix, add salt and pepper, and microwave in 3 batches.

Step 2

Pan fry each batch on medium heat for 10 minutes, to reduce moisture.

Step 3

Lightly cook seafood in pan with lemon juice, and mix with vegetables.

Step 4

To make batter, add mung beans, garlic, ginger to blender, cover with an inch of water and blend for 3 minutes. Add corn starch, baking powder, baking soda, rice flour, dashi and mix. Combine with seafood vegetables and spread in oiled pan.

Step 5

Baker for 35 minutes at 375F.