Seafood Delight! Okonomiyaki with Yamaimo. Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and tenkasu, topped with delicious okonomiyaki sauce and Japanese mayonnaise.

Using Traditional Nagaimo or Yamaimo - For the Grated Yam. This Okonomiyaki recipe is a framework for making a delicious traditional Japanese pancake (whether you're vegan or not). Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg, meat and bonito flakes. You can have Seafood Delight! Okonomiyaki with Yamaimo using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Seafood Delight! Okonomiyaki with Yamaimo

Prepare 1 of Seafood, such as oysters, prawns, scallops, octopus, squid, etc..
It's 4 slice of Thinly sliced pork belly.
It's 1 of Mustard.
Prepare 1 of Aonori and bonito flakes.
It's of For the batter.
It's 160 grams of Grated yamaimo.
It's 80 grams of Cabbage.
It's 1 tsp of Red pickled ginger.
It's 2 tsp of Fine bonito flakes.
It's 3 tbsp of Finely chopped green onion.
You need 2 tbsp of Tempura crumbs.
Prepare 1 of Egg.
It's of For the specially blended sauce.
It's 1 of blended at a 10 to 1 ratio Tonkatsu sauce and "doro" sauce.
You need of For the creamy mayonnaise.
You need 1 of blended at a 10 to 1 to 1 ratio Mayonnaise, milk, and yoghurt.

Yamaimo is difficult to obtain in Australia and probably in most countries outside of Japan. My okonomiyaki always has an egg in the middle before placing meat/seafood. Traditional okonomiyaki recipes usually call for both yamaimo and egg, but yamaimo is perfectly capable of binding the pancake together without the help of egg. The texture does end up a little more dense and moist, but I actually prefer this as it becomes similar to takoyaki.

Seafood Delight! Okonomiyaki with Yamaimo instructions

Coarsely shred the cabbage. Each slice should be 5 mm wide x 5 cm long (they will be difficult to mix if too long)..
Remove the veins from the prawns and peel the shells. Cut the octopus, scallops and squid into bite-sized pieces..
Rinse the oyster with salt water and drain in a colander..
Peel the skin of the yamaimo with a vegetable peeler, then grate..
Gently mix all the batter ingredients, except the tempura crumbs and pork. Add the tempura crumbs just before cooking the batter..
For variation, fry eggs on an electric griddle and place on top of the okonomiyaki!.
After 4 minutes flip over the cakes. This should be done carefully, since the batter is quite delicate. Cook the other side for 4 minutes and flip over again..
Cook each side for another minute, then they are done. Pour on the sauce and drizzle the creamy mayonnaise on top. Sprinkle on aonori powder and fine bonito flakes, then serve!.
I like slightly spicy hot sauce for these, so I add 'Doro' sauce for a spicy kick..
Mix the mayonnaise, milk, and plain yoghurt, and you will have a creamy sauce. It tastes nice. Make only enough to use up on that day..
For variation, fry eggs on a hot plate and place on top of the okonomiyaki!.
For Kansai-style okonomiyaki, see..

Okonomiyaki is getting slowly more popular outside of Japan. It's often described as a Japanese pizza, but it's more like a savory pancake. There is a dried yamaimo powder which can be used instead. (In practice though, I've found that if a store has dried yamaimo powder, it's also likely to have the raw. Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slimy internal texture. Pour the okonomiyaki mixture in a circular form over the oil.