Make the batter: Combine the fish stock
with 1 cup water in a bowl. Add the flour, yam
, milk, baking powder, salt and sugar and mix well. Cover the batter and refrigerate for a minimum of 2 hours and a maximum of 4 days.
Make the okonomiyaki: Place 1/5 of the batter in a bowl and add 1 1/3 cups of the cabbage
, 2 teaspoons of the tempura
bits and 1 teaspoon of the ginger. Add 1 egg and mix very lightly until the mixture becomes marbled with white and yellow.
Place a few tiny drops oil on the griddle
or in a heavy non-stick skillet and spread it. Heat the griddle to 380 degrees F., or heat the skillet over medium heat.
Pour the okonomiyaki mixture in a circular form over the oil. Place 4 pieces of squid on top of the raw batter. When one side has cooked for 7 minutes, flip the okonomiyaki and cook for another 7 minutes. Repeat the procedure with the remaining ingredients on another part of the griddle or in separate skillets.
With about 1 to 2 minutes remaining, start applying the sauces and toppings: Onto each okonomiyaki, squeeze about 2 tablespoons of the okonomi sauce, followed by the desired amount of mayonnaise
. Finally, sprinkle 2 pinches of the bonito flakes and 1 pinch of the aonori on top.
Remove from heat and serve immediately.