Steps

1. Place 1 block of drained firm tofu in a bowl.
   🕒 01:15
2. Mash the firm tofu thoroughly until no large chunks remain. [This is the key!] Mashing the tofu completely until no tofu-like texture remains will result in a delicious dish.
   🕒 01:25
3. Finely shred 3 leaves of cabbage.
   🕒 01:34
4. Thinly slice 1/8 onion.
   🕒 04:14
5. Finely shred shimeji mushrooms (to taste) and 4 shiso leaves. Thinly slice 3 stalks of green onions.
   🕒 04:14
6. Add the shredded cabbage, sliced onion, shimeji mushrooms, shredded shiso leaves, and sliced green onions to the bowl with the mashed firm tofu.
   🕒 04:45
7. Mix everything together thoroughly while mashing the ingredients.
   🕒 04:45
8. Add 3 egg whites and salt, to taste.
   🕒 04:45
9. Add sakura shrimp (to taste), Bonito Flakes (Katsuobushi) (to taste), and aonori (to taste). [This is the key!] Adding sakura shrimp, Bonito Flakes (Katsuobushi), and aonori enhances the aroma and masks the blandness of the tofu.
   🕒 05:07
10. Add 3 tbsp potato starch and mix well again.
    🕒 05:19
11. The batter is now complete.
    🕒 10:33
12. Heat 1 tsp olive oil in a frying pan and pour in the batter.
    🕒 10:39
13. Cook until golden brown on both sides.
    🕒 10:55
14. Pour Otafuku Sauce (Okonomiyaki Sauce) (to taste) over the cooked okonomiyaki and sprinkle with 1 tsp aonori. It's ready!
    🕒 10:55