Okonomiyaki

Instructions

1. 1.Stack the 160 grams cabbage leaves and then roll them together. Use a sharp knife to shred the cabbage into thin strands.
2. 2.Peel the 180 grams yamaimo and then grate it. You can also chop it up and add it to a food processor or blender to puree it.
3. 3.Add the cabbage, 40 grams fresh shiitake mushrooms, and 20 grams scallions to a large bowl and then toss them together with the 30 grams all-purpose flour and 1/4 teaspoon salt until evenly coated.
4. 4.Add the grated yamaimo and 16 grams benishoga and mix this together well until it forms a batter.
5. 5.Heat a griddle or heavy-bottomed frying pan over medium heat until hot. Add 1 tablespoon of the 2 tablespoons vegetable oil and spread it around.
6. 6.Add half of the batter to the pan and use a spatula to give it form it into a round pancake that's about ¾-inch thick. Be sure the okonomiyaki is an even thickness and is making good contact with the pan.
7. 7.Cover the okonomiyaki with a lid, turn down the heat, and let it steam for 2-3 minutes.
8. 8.When the okonomiyaki is partially cooked on top and golden brown on the bottom, flip it over. Cover it back up with the lid and let it steam for another 2-3 minutes.
9. 9.When the okonomiyaki is done, plate it and then top it with the Okonomiyaki sauce, Vegan mayonnaise, grated 1 dried shiitake mushroom, and Aonori as shown in the photos and videos above.