Mix all ingredients for the pan-fried cabbage in a bowl (the cabbage will give out some water, so you probably won't need to add much more).
At first, you might feel dubious about how flaky and dry it is. Just be patient and keep on stirring, because the batter will gradually get thick and moist.
Pan-fry the batter. Cook 1 minutes over high heat, then turn the heat to low and cover the pan. When the flour at the surface hardens...
Try to flip it over. Smack it a few times and make the thickness even ...
Cover the pan again and pan-fry over low heat. After it's cooked thoroughly, uncover the pan and finish by heating it over high heat!
Top with seasonings and enjoy.
Story Behind this Recipe
I used to think okonomiyaki was all about using tons of flour. That's why it turned out really floury whenever I prepared it, making the insides too sticky and runny, which was really disappointing. One day, I thought about reducing the amount of flour, and it's been smooth sailing ever since!
When drawing a pattern with mayonnaise, set it aside for a while spreading on the okonomiyaki sauce. This prevents any running off!
Just toss in any ingredients you'd like. Take care to use only a minimum amount of flour. That's all! The flour, water, and egg is only to hold everything together.