Dairy-free Japanese pancakes

Ingredients for dairy-free Japanese pancakes:

• 100g (3.5oz.) Japanese Yamato yam
• 1/2 tsp. Kombu Dashi powder *other soup stock powder is OK
• 125g (4.4oz.) shredded cabbage
• 15g (0.5oz.) chopped green onions
• 1 tbsp. Beni Shoga (red pickled ginger)
• cooking oil

Toppings:

• Okonomiyaki sauce
• egg free mayonnaise
• Aonori (green laver)
• Okonomiyaki Sauce from scratch (about 2 servings):
• 2 tbsp. Vegan Worcestershire sauce (or Tonkatsu sauce) + 2 tbsp. ketchup + 1 tsp. sugar (or agave syrup)

Preparation of dairy-free Japanese pancakes:

Grate Yamato yam in a bowl and mix Kombu Dashi powder. Add shredded cabbage, chopped green onions, and Beni Shoga, then mix well until the cabbage gets wilted. Heat cooking oil in a frying pan. Spread the batter in a circular shape, cover, and cook on low for about 5 minutes. Then flip it over, cover, and cook the other side for 5 minutes until golden brown. Serve on a plate, and sprinkle with toppings.
You can also use Nagaimo (Chinese yam) or regular potato. However, they may be a bit soggy that you may want to add 1 or 2 tbsp. of dairy-free flour.