Nagaimo Pancake Okonomiyaki Style
Nagaimo Pancake (Okonomiyaki Style)
Fluffy on the inside and lightly crispy on the outside, this Nagaimo Pancake is a simple Okonomiyaki-style dish made with grated nagaimo, also known as tororo.
Tororo is often added to okonomiyaki batter to create that signature soft, airy, and slightly chewy texture that makes each bite so satisfying.
If you’ve ever had tororo on rice or noodles, you already know its unique, sticky quality. When used in a pancake like this, it transforms into a light yet comforting dish that feels indulgent without being heavy. With just a few ingredients and minimal prep, this recipe is perfect for a quick lunch, an easy dinner side, or when you’re craving okonomiyaki flavors in a simpler form.
RECIPE
Servings: 3-4
Time: 30 min
Ingredients:
Pancake
1/2 lb nagaimo
1 egg
1 tbsp mentsuyu
2 tbsp potato starch
cooking oil
Toppings
2 tbsp ponzu
chopped scallions
katsuobushi (bonito flakes)
Instructions:
Prepare the Nagaimo
Peel the nagaimo using a vegetable peeler.
Grate it into a bowl using a grater until it becomes sticky and smooth.
This grated nagaimo is the base of the pancake and gives it its signature fluffy texture.
Make the Batter
Add the egg and mentsuyu to the grated nagaimo and mix well until fully combined.
Once smooth, add the potato starch and stir gently.
The batter will be loose and slightly stretchy - this is exactly what you want.
Cook the First Side
Heat a non-stick pan over medium heat and lightly coat it with cooking oil.
Pour the nagaimo mixture into the pan and gently spread it into a round pancake shape.
Cook for about 3–4 minutes, until the edges start to turn lightly crispy and the bottom sets.
I use this skillet to make the perfectly round pancake easily.
Flip and Cook Through
Carefully flip the pancake and cook the other side for about 5 minutes, allowing the inside to cook through while staying soft.
Flip once more and cook for an additional 1 minute to lightly crisp the surface.
Add Toppings and Serve
Transfer the pancake to a plate.
Drizzle ponzu and mayo over the top, then finish with chopped scallions and katsuobushi.
Serve immediately while hot and fluffy.
My Kitchen Tool:
What Is Nagaimo?
Nagaimo (長芋), also called Yamaimo is a Japanese mountain yam known for its slimy texture when grated. Unlike other yams, it can be eaten raw and is commonly used in dishes like okonomiyaki, soba toppings, and rice bowls. When cooked, it becomes fluffy and tender, making it perfect for pancakes like this one.
Why Nagaimo Is Added to Okonomiyaki
Nagaimo contains a natural sticky component, often described as its neba-neba texture. This unique quality is the reason it’s commonly added to okonomiyaki batter.
When nagaimo is grated and mixed into the batter, its sticky components evenly coat and bind the other ingredients together. This creates a batter that holds moisture while cooking, resulting in a soft, fluffy interior with a pleasantly chewy (mochi-mochi) texture.
In other words, nagaimo is the secret ingredient that gives okonomiyaki its signature light yet satisfying bite—without making it heavy. It’s a simple addition, but it makes a noticeable difference in both texture and overall deliciousness.
Tips & Variations
Keep the heat gentle: Low-medium heat helps the pancake cook through without burning.
Add-ins: Mix in chopped shrimp, bacon, or cabbage for a heartier okonomiyaki-style version.
Kid-friendly option: Skip ponzu and use a light drizzle of okonomiyaki sauce instead
