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
- Grate the nagaimo yams, and shred the cabbage into about 3cm strips.
- Add the tempura flour to a bowl, mix in water, add in the nagaimo yams and cabbage from Step 1, and mix well.
- Cook on both sides over a medium heat.
- (Cook until it is fragrant, and has turned golden brown).
- After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!
- 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)