(※ You can also use simple okonomiyaki mix as a substitute)
Cut the konnyaku into 3 mm thick slices, then cut into half horizontally (but as long as they're bite-sized pieces, any cutting method is fine).
Mince the cabbage.
Add Steps 1 and 2 to a bowl. Add the flour, dashi stock, egg, and water and mix well.
Pour Step 3 into a lightly oiled frying pan in two parts (to make 2 okonomiyaki patties). Cook on low heat until both sides have browned.
Transfer to a serving plate and top with your desired amount of sauce, bonito flakes, and aonori.
Story Behind this Recipe
I made this for one of my friends who can't eat meat. Even though there's no meat it's still plenty filling, and as delicious as eating regular okonomiyaki! This has become my go-to dish.
In Step 3 mix in the flour fully and evenly. You might think it's not a lot of flour, but when it cooks it'll stick together. Please adjust the amount of water you add so that the batter isn't too thin.