Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki

1. 1

   Grate the nagaimo yams, and shred the cabbage into about 3cm strips.

2. 2

   Add the tempura flour to a bowl, mix in water, add in the nagaimo yams and cabbage from Step 1, and mix well.

3. 3

   Cook on both sides over a medium heat.

4. 4

   (Cook until it is fragrant, and has turned golden brown).

5. 5

   After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!

6. 6

   Postscript: If you don't have tempura flour; whisk 1/2 tablespoon flour and 1 tablespoon egg white into water and use that instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.