Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki

Name: Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki
Cuisine: American
Ingredients: 150 grams Nagaimo yam; 1 the same amount as the nagaimo yam Cabbage; 1 tbsp Tempura flour; 1 1/2 tbsp Water; 1 just enough to cook with Oil; 1 Aonori, bonito flakes, okonomiyaki sauce

cookpad.japan @cookpad_jp

I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.

A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

cookpad.japan @cookpad_jp

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Ingredients

150 gramsNagaimo yam
1the same amount as the nagaimo yam Cabbage
1 tbspTempura flour
1 1/2 tbspWater
1just enough to cook with Oil
1Aonori, bonito flakes, okonomiyaki sauce

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Steps

1

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

Cook on both sides over a medium heat. (Cook until it is fragrant, and has turned golden brown).
4

After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!
5

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