Steps

1. Wash 300g of cabbage under running water and trim off 1cm from the root. If the cabbage is large, cut it in half lengthwise.
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2. Roughly chop the cabbage into 5mm to 1cm thick pieces.
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3. Add 1/2 tsp of salt to the chopped cabbage and rub to distribute evenly. Let it sit for about 10 minutes.
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4. After 10 minutes, when the cabbage has released moisture, firmly squeeze out the water from the cabbage by hand. (Key Tip!) Squeezing out the water thoroughly prevents it from becoming mushy when cooked and retains a crispy texture.
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5. Add 2 tbsp of cake flour to the squeezed cabbage and mix well to coat everything. Then, add 1 tbsp of potato starch and mix together.
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6. Once the cabbage and dry ingredients are combined, crack in 2 eggs and mix until the eggs are broken and everything is uniformly blended.
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7. Add 1 tbsp of vegetable oil to a frying pan and heat over medium-high to high heat until the pan and oil are hot.
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8. Pour the mixed cabbage batter into the hot frying pan, spreading it evenly to form a flat surface. Cook for about 2 minutes and 30 seconds to 3 minutes until the bottom is golden brown.
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9. Once browned, flip the pancake and cook for another 5 to 6 minutes until golden brown on this side as well. (Key Tip!) If you're hesitant to flip it, you can slide it onto a plate and then carefully slide it back into the pan.
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10. Once both sides are golden brown, it's done. Serve directly on a plate or cut into bite-sized pieces and plate.
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11. Generously top with Okonomiyaki sauce and mayonnaise as desired. It's also delicious with a topping of seaweed and bonito flakes.
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