Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water or dashi
  • 1 egg, lightly beaten
  • 4 oz nagaimo (Japanese mountain yam), grated (if unavailable, you can try omitting or using a small amount of grated potato, though the texture will be slightly different)
  • 4 cups shredded cabbage
  • 4 oz thinly sliced pork belly (or other desired fillings like shrimp, squid, green onions)
  • Vegetable oil, for cooking
  • Toppings:
    • Okonomiyaki sauce
    • Japanese mayonnaise (Kewpie)
    • Aonori (dried green seaweed flakes)
    • Katsuobushi (dried bonito flakes)
    • Beni shoga (pickled ginger), thinly sliced

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Gradually whisk in the water or dashi and the egg until a smooth batter forms.
  3. Stir in the grated nagaimo and shredded cabbage until well combined.
  4. Heat a large flat griddle or non-stick pan over medium heat and lightly oil it.
  5. Pour half of the batter onto the hot griddle, forming