Grate the yamaimo
Peel the yamaimo carefully and grate it using a fine grater until it becomes a smooth, viscous puree.
Chop the vegetables
Finely shred the cabbage, slice the fresh shiitake mushrooms thin, and chop the scallions.
Combine dry ingredients
In a large bowl, mix the shredded cabbage, sliced shiitake mushrooms, scallions, flour, and salt together until the vegetables are evenly coated.
Mix the batter
Pour the grated yamaimo and red pickled ginger into the bowl and mix well until everything binds together into a thick batter.
Cook the pancake
Heat vegetable oil on a griddle or frying pan over medium-low heat, pour on half of the batter, shape it into a thick round pancake, cover with a lid, and let it steam for 3 minutes.
Flip and finish
Flip the pancake over, press down gently with a spatula, cover again, and cook for another 3 minutes until both sides are golden brown.
Add the toppings
Plate the pancake, brush generously with okonomiyaki sauce, drizzle with plant-based mayonnaise, sprinkle with aonori, grate dried shiitake mushroom flakes on top, and finish with a pinch of red pickled ginger.
Grate the yamaimo
Peel the yamaimo carefully and grate it using a fine grater until it becomes a smooth, viscous puree.
Chop the vegetables
Finely shred the cabbage, slice the fresh shiitake mushrooms thin, and chop the scallions.
Combine dry ingredients
In a large bowl, mix the shredded cabbage, sliced shiitake mushrooms, scallions, flour, and salt together until the vegetables are evenly coated.
Mix the batter
Pour the grated yamaimo and red pickled ginger into the bowl and mix well until everything binds together into a thick batter.
Cook the pancake
Heat vegetable oil on a griddle or frying pan over medium-low heat, pour on half of the batter, shape it into a thick round pancake, cover with a lid, and let it steam for 3 minutes.
Flip and finish
Flip the pancake over, press down gently with a spatula, cover again, and cook for another 3 minutes until both sides are golden brown.
Add the toppings
Plate the pancake, brush generously with okonomiyaki sauce, drizzle with plant-based mayonnaise, sprinkle with aonori, grate dried shiitake mushroom flakes on top, and finish with a pinch of red pickled ginger.