Grate the nagaimo yam and potato, and mix all the ★ ingredients together with a whisk.
Shred the cabbage and add to the batter.
Spread oil thinly in a frying pan, and cook the batter over low heat. Make them about as big as your spatula.
Add pork to taste. Flip over, and cook until well browned.
If you add kimchi or natto the batter will be even softer, so make the pancakes small and cook them patiently.
Story Behind this Recipe
I always used firm tofu and nagaimo yam in my okonomiyaki, so I tried omitting the flour from the batter when I was on a diet.
The batter is very soft, so it's a bit difficult to flip over. Make the pancakes about the size of your spatula or they will fall apart. Make a lot of little pancakes. Pancakes with kimchi and natto in them are especially loose, so make them in lots of 2 or 3 that fit into a frying pan at at time.