• 90g yam, grated
  • 2 eggs
  • 2 teaspoons soy sauce
  • 20g mayonnaise
  • 1 slice fish cake (“Hanpen”)
  • ⅓ teaspoon salt
  • ⅓ teaspoon pepper
  • 10g butter
  • 10g cooking oil
  • 10g dried bonito flakes
  • 5g nori seaweed flakes
  • 10g red pickled ginger
  • 20g Japanese sauce


  1. Separate the egg whites from the egg yolks.
  2. Combine the egg whites and fish cake in a blender.
  3. In a bowl, mix together yam, egg yolks, soy sauce, mayonnaise, salt, and pepper.
  4. Heat butter and cooking oil in a frying pan.
  5. Pour the batter into the frying pan.
  6. Cook until the bottom side of the batter is cooked through and easy to slide.
  7. Slide the omelette pancake onto a plate while folding it in half.
  8. Top with Japanese sauce, dried bonito flakes, red pickled ginger, and nori seaweed flakes.