Fluffy Okonomiyaki with just Cabbage and Eggs!

Fluffy Okonomiyaki with just Cabbage and Eggs!

This Okonomiyaki uses eggs only for the batter yet it is fluffy and tasty. When you are busy, or don't have a lot in the cupboard, you can still make this to fill up.

Ingredients: Makes 1 Okonomiyaki

Okonomiyaki sauce
as you like
to taste
Bonito flakes
1 package
Green nori seaweed flakes (optional)
as you like


1. Quickly chop the cabbage into long strips.
2. Heat some oil in a skillet, fry the cabbage until tender. Be careful not to scorch it.
3. When the cabbage is tender, spread it out in the skillet and evenly pour the beaten eggs on.
4. Cover and steam until the egg is cooked. (Low to medium heat should be good.)
5. With a spatula, check the bottom of the Okonomiyaki. Flip it when the bottom is browned and fry the other side until golden.
6. Place it onto a plate, top with okonomiyaki sauce and bonito flakes and serve!!
7. 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.