Steps

1. Finely shred 150g of cabbage.
   🕒 01:44
2. In a heatproof bowl, add 1/2 tsp of chicken bouillon powder and a small amount of water.
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3. Mix lightly, then microwave at 600W for 10 seconds. Stir well to dissolve the chicken bouillon powder. [Key Tip!] Chicken bouillon powder can be difficult to dissolve in just water, so heating it with a small amount of water helps it dissolve completely.
   🕒 02:22
4. Add 100ml of water and 50g of all-purpose flour to the dissolved chicken bouillon, and mix well to avoid lumps.
   🕒 02:44
5. Heat vegetable oil (for cooking) in a 20cm frying pan over medium heat for 30 seconds.
   🕒 03:00
6. Pour about one ladleful of batter into the frying pan and spread it evenly.
   🕒 03:23
7. Once the batter no longer flows, turn off the heat temporarily and place half of the chopped cabbage on top. [Key Tip!] To prevent burning when adding the batter, turn off the heat and perform this step.
   🕒 03:34
8. Make an indentation in the center of the cabbage and crack 1 egg into it.
   🕒 03:45
9. Add 5g of tempura scraps, 15g of pickled ginger, and 40g of melting cheese on top.
   🕒 03:55
10. Return to low heat, cover with a lid, and cook for 5 minutes.
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11. Roughly break the egg and spread it lightly. Loosen the edges of the pancake and fold it in half.
    🕒 04:29
12. Once firmly sealed, transfer to a plate.
    🕒 04:54
13. Cook the remaining batter in the same way.
    🕒 05:00
14. Spread okonomiyaki sauce (to taste) evenly over the cooked cabbage pancakes.
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15. Drizzle mayonnaise (to taste) in thin lines. [Key Tip!] Remove the cap, cover the surface with plastic wrap that has been slightly puffed with air, and secure with a rubber band. Poke a few holes in the plastic wrap with a toothpick to create thin lines.
    🕒 05:33
16. Finally, sprinkle aonori (dried green seaweed) (to taste) over the top. It's ready!
    🕒 06:13