Slice the spring cabbage into 1 cm. Slice chikuwa into rounds.
Add okonomiyaki flour, tofu, and water into a bowl. Whisk well. Combine with spring cabbage and natto. Stir well with chopsticks.
Heat vegetable oil into a frying pan over medium heat.
Pour half the batter into the frying pan and shape into a circle. Cover the pan to steam-fry.
When the bottom is browned, flip over. Cover the pan again and continue to steam-fry. Make sure it's cooked thoroughly. Cook the other half as well.
Dish it up and serve with okonomiyaki sauce.
Story Behind this Recipe
This is my "Okonomiyaki with a Twist" recipe that uses only a single frying pan to make the most of regular ingredients. Let the okonomiyaki flour do its job for a fluffy and umami-rich batter! It's even egg-free - the batter is so chewy thanks to tofu, and it feels really different from regular okonomiyaki. What an inspiring dish!
I've listed only the minimum amount of water because silken tofu is added to the batter. If the batter is too difficult to mix, add a small amount of water. Also serve with mayonnaise.