Gluten free, vegetarian Okonomiyaki

Let me start this recipe by unoquivocally stating that these are not authentic okonomiyaki. In fact, given my exposure to the delicacy extends only to food courts across Australia, I doubt I've ever had authentic okonomiyaki.

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I went through a stage at uni (before going gluten free or even being a strict pescetarian) where I did try and create an authentic version, but I vaguely recall that I was too squeamish to invest in the necessary bonito flakes, and too lazy to hunt down the appropriate flour. Plus, if I'm being totally honest, I personally adore the food court variety. The sadness that overcomes me when I have to walk straight past them at the food court nowadays is overwhelming. 

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I've experimented with a variety of versions throughout the years, but these ones are a gluten free, grain free and FODMAP friendlier adaption that I've been loving lately. I should point out that there's basically no point making them without the sauces - they are the backbone of the whole arrangement. Also, if you don't have Kewpie in your fridge I'd be concerned that you are missing out on an integral part of life, irrespective of whether you're making this dish. 

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INGREDIENTS

100g red cabbage, finely sliced
100g white cabbage, finely sliced
100g carrot (about 1 medium carrot) grated
2 cups almond meal
6 eggs
2 teaspoons Tamari
1/2 cup almond milk

Additionals (heavily recommended ones)
Chives
Kewpie Mayonnaise
Gluten free kecap manis (you can either buy it at the supermarket, or if not a healthfood store)

METHOD

1. In a large bowl, combine the vegetables and almond meal, and toss together until they are all combined. Add the eggs, almond milk (or milk of choice) and Tamari, and mix until thoroughly combined. Add a small pinch of salt if you fancy. Set aside.
2. Heat a nonstick pan to a medium heat, and add a small amount of peanut oil or sesame oil. Sesame gives a strong flavour but I quite like it.
3. Divide the mixture as you see fit. I made 6 pancakes each times, but they are particularly large, so you might want to make slightly smaller ones. 
4. Allow to cook for a couple of minutes, and flip the pancake when it's firm enough to do so. You should be able to see that the cooking side is no longer kinda translucent, and there might potentially be a few lil bubbles on the surface. Repeat on the other side, and then repeat with the remaining pancakes. 
5. Top each pancake generously with Kewpie mayo and the kecap manis, and sprinkle with chives if you can handle them. They keep amazingly in the fridge for snacks or for the quickest microwave dinner you've ever had. 

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