I love Japanese food but so much of it now contains gluten. I finally mastered a way to make this Japanese dish without using gluten. You will need to have Gluten Free Bisquick and a gluten free soy sauce, also as you know make sure to watch any premade broths.
1 cup salad shrimp
2 1/2 cups thinly sliced cabbage
3 shredded carrots
1 small onion chopped (or three green onions chopped)
3 eggs beaten
3/4 cup GF Bisquick
3/4 cup GF Chicken stock
1 tbsp GF soy sauce
1 tsp vegetable oil
1/4 tsp sesame oil
Mix the shrimp, cabbage, carrots and onion together and put aside
Mix the eggs, bisquick, chicken stock, and soy sauce
Add the batter to the cabbage mixture and make sure to coat evenly
mix and heat the oils in a skillet and heat to med on the stove top
scoop 1/3 cup of the batter into the skillet, cover and cook for about four minutes
flip the cake and cook for another four minutes
Place on paper towel to drain
Repeat until all the batter is used.
Top with your favorite sauces. I use soy and sriracha sauce, however, my husband likes sweet and sour or duck sauce. However, you top it, it will be fantastic. Also you can change out just about anything except the sauce and the cabbage. The neat thing about this dish is that it can be changed depending on your mood.
How would you switch this around?