Vegan Osaka Okonomiyaki

Name: Vegan Osaka Okonomiyaki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Japanese
Ingredients: 225-250g yamaimo / chinese yam*; 1 tsp kombu seaweed dashi; 3-5 tbsp rice flour or all purpose flour (30-50g)**; 3/4 tsp baking powder, optional; 1/2 tsp salt; 2 spring onions, chopped (30g); 3 dried shiitake mushrooms, rehydrated (60g); 2 tbsp tenkasu / tempura scraps (20g // see blog post on how to make it at home); 2 cups finely chopped cabbage (180g); 1 heaping tbsp beni shoga (25g // or half the amount if using fresh thinly sliced ginger); Japanese Vegan Mayo; Beni shoga; Anori; Okonomiyaki sauce; Green onions; 4 tbsp ketchup (60ml); 2 tbsp Japanese Worcester sauce (30ml // Bulldog brand, tonkatu sauce or chuno sauce); 2 tsp soy sauce (10ml); 1 tbsp brown sugar (12g)