I have been cooking variations of the dish for years, and it’s texture and flavor is very similar to that of okonomiyaki, although cabbage is not used. The recipe includes potatoes, zucchini, carrot and onion as the key ingredients. The potatoes are mixed with salt to leach out the water, which ensures the batter will not be too watery. Yamaimo acts as a binding ingredient and gives the pancakes a unique texture.
For a more authentic okonomiyaki taste use aonori in the batter instead of parsley. Aonori flakes are made from seaweed and go perfectly in this unique fusion dish.