Drain tofu well. Chop cabbage finely and reconstitute dried hijiki with water.
Put the cabbage, egg, flour, soy sauce, and hijiki in a bow. Add the tofu, breaking it apart with your hands. Mix well.
Heat olive oil in a pan and pour in some of the mixture from Step 2. Cook both sides until golden brown.
Serve on a plate and squeeze mayonnaise and okonomiyaki sauce on top of it. Sprinkle bonito flakes on top to finish!
Story Behind this Recipe
I come from the Kansai region, so I love okonomiyaki! My Singaporean husband also loves it. It's easy to eat a lot without thinking, I added tofu and hijiki as a healthy choice. It turns very soft and delicious. We both ate too much of this!!
This mixture is little bit soft, so please be careful when you turn it over! First cook one side very well until nicely golden brown, then slowly turn it over. If you add more flour, it will be easier to flip, but I cook with less flour. It's also easier if you cook it in smaller batches. This recipe is vegetarian, so if you're not, add some pork or seafoood.