Steps

1. If the Chinese cabbage leaves are large, cut them to about half the width, and thinly slice 250g of Chinese Cabbage into 1cm strips.
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2. Place the sliced Chinese cabbage in a bowl, add 1/2 tsp of Salt, and let it sit until it wilts.
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3. Let the salted cabbage sit for about 10 minutes.
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4. Cut 2 Mochi pieces into 8 portions each.
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5. After 10 minutes, squeeze out the moisture from the wilted cabbage firmly by hand. (Key Tip!) Salting prevents stickiness and ensures a beautifully cooked pancake. The squeezed cabbage retains some saltiness, making it delicious.
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6. Transfer the squeezed Chinese cabbage to a separate bowl, add the cut mochi and 3 tbsp of Cake Flour, and mix until evenly distributed.
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7. Lightly beat 2 Eggs and add them to the bowl, mixing well until everything is incorporated. (Key Tip!) The cake flour and eggs act as binders, helping the pancake cook and hold its shape firmly.
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8. Heat oil in a frying pan over medium heat.
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9. Once the pan is hot, pour the mixed batter into the pan, forming a 20cm circle. Cook until the bottom is golden brown.
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10. Once browned, carefully remove the pancake from the pan onto a plate.
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11. Drizzle any remaining oil in the pan over the uncooked side of the pancake to prevent sticking and burning when flipping.
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12. Cover the plate with the frying pan and flip it over, then slide the pancake back into the pan.
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13. Use a spatula to shape it into a round form. Cover with a lid and steam-grill over low-medium heat for 2.5 minutes. (Key Tip!) Finely chopped mochi cooks quickly. Steaming ensures it is cooked through to the center.
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14. Once cooked through and the underside is golden brown, it's ready.
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15. Cut into bite-sized pieces and arrange on a serving plate.
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16. Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori to finish.
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