Vegan Okonimiyaki / Japanese Pancake (no egg!!)

Vegan Okonimiyaki / Japanese Pancake (no egg!!)

1/2 cup GF flour, or AP flour
1/4 cup tapioca flour (same as tapioca starch.)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup dashi or water
160g freshly grated naigamo / Japanese mountain yam
Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. You can find it at wet markets across Singapore.  Supermarkets might have it too. Chinese yam can restore the vital energy, called qi. According to them, Chinese yam increases yin, which is often linked to feminine qualities. It is considered to stimulate the spleen, lungs, and kidneys.

For the veggies:
113g shiitake mushroom, thinly sliced
1/4 head green cabbage, about 2 - 3 cups chopped
1 carrot, shredded

*you can use any vegetables you want as long as you can grate them

  1. Grate the mountain yam with rubber gloves using a box grater until it becomes gelatinous. Or toss in a food processor (this can result in a few chunks being ungrated but just leave that out for the batter)

  2.  In a large mixing bowl, combine the flour, tapioca flour, baking powder, salt, and white pepper, whisk to mix well, then slowly pour in the dashi and whisk the mixture until very smooth.

  3. Stir in all the chopped vegetables, mix till all the ingredients are well coated in the batter;
  4. Heat a non-stick pan over medium heat, add a liberal amount  of cooking oil, depending on your preferred size, add in either half of the batter mixture or all of them if you like an extra large and thick one like mine, form into a pancake shape, cover with the lid and cook for about 4-5 minutes on one side till golden brown and crispy. 2 minutes on the other side to finish.
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