Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.
In the bowl with the dry ingredients, whisk in grated Nagimo/Chinese yam and Dashi. Let it rest for 30 minutes. To make it vegetarian, substitute Dashi with Kombu Dashi. If you don't have Chinese Yam, beat egg whites or add more baking powder for a fluffy texture.
After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.
Combine chopped cabbage with the batter well to make the Okonomiyaki mix.
Pour small portions of the Okonomiyaki mix onto a pan drizzled with oil and shape it into a round shape. Cook both sides for 2-3 minutes until the crust is golden brown. Cover while cooking.
The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.
Ingredients
Directions
Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.
In the bowl with the dry ingredients, whisk in grated Nagimo/Chinese yam and Dashi. Let it rest for 30 minutes. To make it vegetarian, substitute Dashi with Kombu Dashi. If you don't have Chinese Yam, beat egg whites or add more baking powder for a fluffy texture.
After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.
Combine chopped cabbage with the batter well to make the Okonomiyaki mix.
Pour small portions of the Okonomiyaki mix onto a pan drizzled with oil and shape it into a round shape. Cook both sides for 2-3 minutes until the crust is golden brown. Cover while cooking.
The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.