Steps

1. Finely chop 200g of cabbage into roughly 5mm pieces. (Key Tip! Rough chopping helps the ingredients bind together better, resulting in a beautifully cooked patty.)
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2. Place the roughly chopped cabbage into a bowl.
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3. Mix 1 pack of natto with its included sauce.
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4. Sprinkle 2 tbsp of all-purpose flour and 1 tsp of dashi granules over the cabbage in the bowl and mix well.
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5. Lightly beat 2 eggs and add them to the bowl along with the mixed natto. Mix thoroughly until everything is well combined. (Key Tip! Mixing until the eggs are fully incorporated ensures the patty cooks and sets properly. The natto adds a sticky texture, creating a fluffy and gooey inside. Using a small amount of flour and plenty of egg helps the batter hold together firmly.)
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6. Heat a suitable amount of vegetable oil in a frying pan over medium heat.
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7. Pour the mixed batter into the hot frying pan and spread it into a circle, about 22-24cm in diameter.
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8. Cook until the bottom is golden brown.
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9. Once it's golden brown and slides easily, carefully transfer it to a plate, taking care not to let it break.
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10. If there's any remaining oil in the pan, carefully pour some over the patty to prevent burns when flipping. (This step is for after you flip it back into the pan, ensuring even cooking.)
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11. Place a plate over the patty, then carefully invert the frying pan and plate together to return the patty to the pan. (Key Tip! Using a plate to flip helps prevent the patty from falling apart.)
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12. If the shape is uneven, gently round it out.
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13. Cover with a lid and steam-grill over medium-low heat for 3 minutes. (Key Tip! Steaming ensures the inside cooks thoroughly, creating a fluffy and gooey texture.)
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14. If the color is too light, cook for a bit longer to achieve a nice golden-brown finish.
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15. Carefully transfer the cooked patty to a plate, ensuring it doesn't break.
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16. Serve with your favorite toppings such as okonomiyaki sauce, mayonnaise, and soy sauce. Sprinkling with chopped green onions and bonito flakes is also recommended.
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