Fall okonomiyaki
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Okonomiyaki is thin and flat, resembling a pancake. It is cooked with various ingredients and is savoury rather than sweet. Grated Chinese yam and okara provide a nice pancake-like texture without the use of much flour.
**Chinese yam – A long yam. When grated or cut, it becomes very sticky.
**Okonomiyaki sauce – Many Japanese stores carry it. The popular brand is “Otafuku”
**Okara – By-product of tofu that has a pulpy texture. If you make your own soy milk at home, you can get okara from it as a by-product. It’s quite common in Japan. You can try to get it at Japanese and Chinese stores.
**Sergia lucens – Known as sakura ebi in Japanese. It’s just very small shrimps.
00 Hr 30 Min 
Ingredients
- 100 gram Chinese yam
- 100 gram Lotus roots
- 1 tablespoon Okonomiyaki sauce
- 1 tablespoon Mayonnaise
- 1 teaspoon Dried bonito shavings
- 1 teaspoon Chopped green onions
- 2 teaspoon Sesame Oil
- 40 gram Okara
- 1 whole Egg
- 2 leaf Cabbage
- 2 tablespoon Flour
- 2 tablespoon Sergia lucens
- 1 pinch Salt and pepper
Preparation Method
1. Wash Chinese yam well. Grate half of Chinese yam and half of lotus roots. Yam will become very sticky, giving you a paste-like texture. Mince the rest of yam and lotus roots.
2. Combine (1) and okara, egg, cabbage, flour, sergia lucens and salt and pepper in a bowl and mix well.
3. Heat 1tsp. of sesame oil in a frying pan and pour in half of (2). Fry both sides until slightly browned. Make one more.
4. Place (3) on a plate. Serve with sauce, mayonnaise, green onions and dried bonito shavings.