Peel the yamaimo with a knife or vegetable peeler, then grat

Peel the yamaimo with a knife or vegetable peeler, then grate it into a smooth, slimy puree.

Roll up the cabbage leaves and shred them thinly, then chop

Roll up the cabbage leaves and shred them thinly, then chop the scallions into small pieces.

Clean the fresh shiitake mushrooms with a damp paper towel,

Clean the fresh shiitake mushrooms with a damp paper towel, trim the stems, and slice the caps thinly.

Put the cabbage, scallions, and mushrooms into a large mixin

Put the cabbage, scallions, and mushrooms into a large mixing bowl, sprinkle with flour and salt, and toss to coat evenly.

Pour the grated yamaimo and pickled red ginger into the bowl

Pour the grated yamaimo and pickled red ginger into the bowl and mix well until a thick batter forms.

Heat vegetable oil on a griddle, add half of the batter to f

Heat vegetable oil on a griddle, add half of the batter to form a thick round pancake, cover with a lid, and steam-cook on low heat.

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

Flip the pancake over, press down gently with a spatula, and cook covered for another few minutes until golden brown on both sides.

Glaze the pancake with okonomiyaki sauce, drizzle with plant

Glaze the pancake with okonomiyaki sauce, drizzle with plant-based mayonnaise, then sprinkle with aonori, shaved dried shiitake, and pickled ginger.