I didn’t have a plan to make Okonomiyaki, but…
I found this beautiful “Nagaimo” at the Asian grocery store, and that reminded me of the Okonomiyaki, or Japanese savory pancake, my mother used to make.
My mother (well, actually it was my dad’s job for some reason!) would grate Nagaimo and add it to the Okonomiyaki batter generously.
So I did the same.
It makes the texture softer, less floury.
Since I don’t use meat or seafood, my go-to ingredient for my Okonomiyaki is mushroom.
I used these from the same Asian grocery store.
These Asian mushrooms have the perfect texture for it.
Also added to the batter were cabbage, garlic chives, scallion, and also julienned Nagaimo.
I like to serve my Okonomiyaki with red ginger.
It’s a popular topping, and you can buy it at many Asian stores.
But I don’t like that most of them are colored with artificial red color, so I quickly made mine by soaking ginger in the liquid from the jar of pickled beets.