Step 1

Place the shredded cabbage in a large bowl.

Step 2

Peel the nagaimo and rinse the tuber. Grind the nagaimo in a food processor until homogenized. Pour into the large bowl.

Step 3

Chop the scallion and add to the other vegetables.

Step 4

Put the eggs, mayonnaise, soy sauce, and dashi powder into the bowl. Mix well.

Step 5

Lastly, mix the flour and cornstarch in with the vegetables. Let the batter sit for 30 minutes in the refrigerator.

Step 6

On a medium flame, take a large fry pan with some vegetable oil, and ladle the pancake mix into, roughly, a 6-inch diameter circle, about a half-inch in height. Lay some of the protein on top of the pancake. When browned, flip over, and cook on the other side, and until both sides are crispy, about 5-8 minutes.

Step 7

Once cooked, serve with mayonnaise, fruit and vegetable sauce, bonito flakes, and seaweed; watch the bonito dance as you enjoy your hot pancake!