Peel and grate the yamaimo using a fine grater until it beco

Peel and grate the yamaimo using a fine grater until it becomes a slick, viscous purée.

Shred the cabbage leaves as thinly as possible and place the

Shred the cabbage leaves as thinly as possible and place them in a large mixing bowl.

Finely chop the scallions, clean and slice the fresh shiitak

Finely chop the scallions, clean and slice the fresh shiitake mushrooms, and add them to the cabbage.

Sprinkle the all-purpose flour and salt over the vegetable m

Sprinkle the all-purpose flour and salt over the vegetable mixture and toss well to coat evenly.

Pour the grated yamaimo and beni shoga into the bowl and mix

Pour the grated yamaimo and beni shoga into the bowl and mix everything together until a thick batter forms.

Heat half the vegetable oil in a skillet, add half the batte

Heat half the vegetable oil in a skillet, add half the batter, shape it into a round pancake, cover, and steam on low heat.

Flip the pancake over, press down gently with a spatula, cov

Flip the pancake over, press down gently with a spatula, cover again, and cook until the second side is golden brown.

Transfer to a plate and garnish with okonomiyaki sauce, plan

Transfer to a plate and garnish with okonomiyaki sauce, plant-based mayonnaise, aonori, grated dried shiitake, and extra beni shoga.