Heat some oil in a skillet, fry the cabbage until tender. Be careful not to scorch it.
When the cabbage is tender, spread it out in the skillet and evenly pour the beaten eggs on.
Cover and steam until the egg is cooked. (Low to medium heat should be good.)
With a spatula, check the bottom of the Okonomiyaki. Flip it when the bottom is browned and fry the other side until golden.
Place it onto a plate, top with okonomiyaki sauce and bonito flakes and serve!!
If you have other ingredients and enough time, enjoy different variations by adding chopped kimchi, shredded cheese, mochi mentaiko (rice cake and seasoned cod roe), sliced pork belly...or whatever else you like.
Story Behind this Recipe
I didn't have many ingredients or time so I tried making okonomiyaki with just eggs! And it was tastier than I expected.
The trick to fluffy eggs is the ratio of eggs to cabbage. If you feel like asking yourself "is this too much cabbage!?" that is the right ratio. Do not worry because the cabbage will shrink. If there's too much egg it won't be okonomiyaki, either, so be careful! The sauce and the mayonnaise are the finishing touches.