Uses extra Nagaimo for a fluffy texture without meat products.
Hands-free mode with voice commands & timers
No ratings yet
Peel the nagaimo and grate it into a large mixing bowl using a fine grater until it becomes a slimy, frothy paste.
Whisk the eggs and vegetable dashi powder into the grated nagaimo until the mixture is light and airy.
Gently fold in the flour and soy sauce, being careful not to overmix, which maintains the fluffy texture.
Add the shredded cabbage, green onions, pickled ginger, and tenkasu to the batter, stirring until just combined.
Heat one tablespoon of vegetable oil in a non-stick skillet over medium-low heat.
Pour half of the batter into the skillet to form a thick circle and cover with a lid to steam-cook for 4-5 minutes.
Carefully flip the pancake and cook the other side uncovered for another 4 minutes until golden brown and set.
Slide onto a plate and brush generously with vegetarian okonomiyaki sauce and a sprinkle of aonori before serving.
