This was sort of okonomiyaki-lite: just simple cabbage and much less batter than the standard.
For the batter:
5-6 tbsp flour
100-200 mL of water with a pinch of dashi
3 eggs
4 tbsp of okara with enough water to moisten (or crumbled firm tofu)
To make:
- Dump chopped cabbage in a bowl
- Add the okara and stir
- Add the flour and stir
- Add the water and stir
- Add beaten eggs and stir
When the consistency is even, pour everything in a frying pan and cook until lightly browned.
Since there wasn’t much batter, the whole mass was rather fragile. To flip it, Yusuke used a large plate: place the plate over the cabbage, hold it and flip the pan upside down to get the cabbage onto the plate, then slide it back in.
Garnish with green onions and okonomyaki fixings (mayo, okonomi sauce, bonito flakes).
Chez Yusuke 