Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki

• 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

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.
4. (Cook until it is fragrant, and has turned golden brown).
5. After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!
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.

yam, same amount, flour, water, just, bonito flakes

Taken from cookpad.com/us/recipes/169166-fluffy-and-soft-nagaimo-yam-and-cabbage-okonomiyaki (may not work)