Steps

1. Cut off the core of the cabbage.
   🕒 00:13
2. Wash the outer leaves under running water and pat them dry.
   🕒 00:33
3. Cut the cabbage into approximately 2cm chunks. (Key Tip!) Cutting into thin strips results in a poor texture and makes them difficult to eat, so chunky pieces are best.
   🕒 00:45
4. Place the chopped cabbage in a microwave-safe container, cover loosely with plastic wrap, and microwave for 3 minutes at 600W. (Key Tip!) Pre-heating removes moisture and brings out the sweetness, preventing a watery finish. It also ensures the cabbage is fully cooked and develops a tender sweetness.
   🕒 01:12
5. After microwaving, leave the cabbage covered with plastic wrap to steam in its residual heat.
   🕒 01:42
6. Wash the yamaimo and rub it with aluminum foil to remove dirt and hairy roots. (Key Tip!) Avoid washing too vigorously to prevent the thin skin from peeling off and exposing the sticky flesh.
   🕒 01:53
7. Roughly chop the washed yamaimo into manageable pieces and place them in a plastic bag.
   🕒 03:00
8. Use a rolling pin or bottle to finely mash the yamaimo in the plastic bag. (Key Tip!) By mashing finely instead of grating everything, you create two textures: a gooey part and a fluffy part. If you mash it too coarsely, the batter will be difficult to hold together, so mash it thoroughly.
   🕒 03:26
9. Transfer the mashed yamaimo to a bowl. If any large chunks remain, break them down further with a spoon.
   🕒 04:05
10. Add the microwaved and drained cabbage to the bowl.
    🕒 04:29
11. Add the pickled red ginger, if using.
    🕒 04:47
12. Add 1 egg and mix.
    🕒 04:55
13. Add 2 tsp Shiro Dashi (White Soy Sauce Base) and 2 pinches of salt.
    🕒 05:03
14. Add 2 tbsp Potato Starch and mix thoroughly until the batter comes together. (Key Tip!) Thorough mixing prevents the pancake from falling apart and ensures a crispy exterior and a gooey interior.
    🕒 05:15
15. Heat oil in a frying pan over medium-low heat.
    🕒 05:50
16. Pour the batter into the pan and flatten it with a spatula. (Key Tip!) Uneven surfaces will result in uneven cooking, so spread it evenly.
    🕒 05:58
17. Cover with a lid and steam for 3 minutes. (Key Tip!) Steaming with a lid will solidify the surface, making it easier to flip.
    🕒 06:14
18. Remove the lid, turn off the heat, and use the frying pan lid to flip the pancake.
    🕒 06:24
19. Reduce the heat to low, add a little oil to the second side, and cook thoroughly for 2 minutes until the inside is cooked through.
    🕒 06:51
20. Turn off the heat and, if desired, spread okonomiyaki sauce all over. (Key Tip!) For a lighter option, it's also delicious with ponzu sauce.
    🕒 07:19
21. Top with mayonnaise, aonori (dried green seaweed), and bonito flakes.
    🕒 07:29