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Make 240 ml — steep kombu and bonito flakes, or stir dashi granules into hot water — and let it cool to room temperature. Hot dashi will cook the flour into lumps. Peel and grate 100 g on the finest holes of a box grater until you have a sticky, gluey paste — it should cling to the back of a spoon. This is what keeps the pancake custardy inside.
If you can't find nagaimo, use a tablespoon of potato starch and add an extra egg; the texture will be a little less pillowy but it will hold.
- Dashi
- Chinese yam
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