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(recipe, Katie Hickey)


This can be made with or without the grated nagaimo. It makes the texture bouncier and lighter- I like it, but sometimes it's just not worth the trouble.


  1. 120 g / 4 oz. grated nagaimo, or the equivalent amount of reconstituted yamaimo powder, or as much extra flour as needed to bind the ingredietns
  2. 4 to 5 Tbsp. of dashi stock, or water with a pinch of dashi powder, or water with a pinch of bonito flakes
  3. 2 oz. all purpose flour or whole wheat pastry flour
  4. 3 ‘large’ (60g each) eggs
  5. About 300g / 10½ oz. (about 2 packed cups) roughly chopped cabbage
  6. 4 to 6 thin slices of pork belly or bacon (optional
  7. 3 Tbsp. of chopped green onion
  8. 1 Tbsp. of dried shrimp (optional)
  9. ¼ cup chopped kimchi, drained dry.
  10. Oil for cooking
  11. The topping:
  12. aonori (crumbled nori)
  13. bonito flakes
  14. okonomiyaki sauce or tonkatsu sauce plus optional mayonnaise
  15. sriracha
  16. kimchi on the side.


  1. Peel and grate the nagaimo, if using. To protect hands, wrap the end you'r holding with plastic wrap. Mix with the dashi (or water plus bonito) and flour, and add two of the eggs. It should be a rather loose batter.
  2. Add the chopped cabbage to the batter and the last egg. Stir to combine.
  3. Add the other ingredients except for the bacon (if using). Stir to combine.
  4. Heat a large nonstick skillet over medium low. Spray with cooking spray. If using bacon, lay in the skillet in a row and cook partly. Flip the bacon, and pour the battter over top. If not using bacon, just pour the batter into the skillet and spread evenly. When the first side is set and browned, flip the pancake using either another plate or a spatula (if you dare). cook until the other side is browned, and the middle is no longer raw.
  5. Serve with toppings of tonkatsu, bonito and nori, with kimchi and sriracha.