Grate the nagaimo yams, and shred the cabbage into about 3cm strips.
Add the tempura flour to a bowl, mix in water, add in the nagaimo yams and cabbage from Step 1, and mix well.
Cook on both sides over a medium heat. (Cook until it is fragrant, and has turned golden brown).
After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!
Postscript: If you don't have tempura flour; whisk 1/2 tablespoon flour and 1 tablespoon egg white into water and use that instead.
Story Behind this Recipe
I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.
A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything!