Toss coarsely shredded cabbage with olive oil and salt in a bowl. When combined thoroughly, pour into a frying pan and flatten. Cook over medium heat.
Crack eggs into the same bowl and pour over the mixture from Step 1. Turn the heat to low and cover the pan.
When the eggs are soft-set, drizzle on a bit of okonomiyaki sauce directly onto the pan and let it burn slightly for a delicious touch.
To make it even more like okonomiyaki, top with aonori, bonito flakes, and beni-shoga red pickled ginger.
Story Behind this Recipe
I wanted to make one more dish for dinner using cabbage since I shredded up too much of it. My children loved this dish even though it was so easy.
It's also great to include the stem of the napa cabbage. Adjust the cooking time to your liking! If you like the eggs to be soft-set, make sure to shorten the cooking time! *I updated the recipe so that it's even easier to cook.