Steps

1. Finely shred the cabbage into about 5mm wide strips.
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2. Add 1/2 tsp of salt to the shredded cabbage and gently rub to wilt it.
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3. Once wilted, firmly squeeze out the water from the cabbage by hand.
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4. Finely mince the squeezed cabbage.
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5. Remove the firm tofu from the pack and break it into about 4 pieces.
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6. Gently squeeze the broken tofu by hand without crushing it to remove excess water. (Key Tip!) Even if you're short on time, this step helps to shorten the tofu draining process.
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7. In a bowl, combine the squeezed tofu, 150g of ground chicken, 2 tbsp of potato starch, and a pinch of salt. Mash the tofu and mix well until combined.
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8. Once mixed, add the minced cabbage and stir until everything is evenly incorporated.
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9. Lightly oil a frying pan and heat over medium heat.
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10. Take a portion of the tsukune mixture in your hands, shape it into a ball, gently flatten it into a disc, and place it in the hot pan. (Key Tip!) If the mixture sticks to your hands, lightly wet them with water.
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11. Cook until the bottom is golden brown.
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12. Flip the tsukune.
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13. Reduce heat to medium-low, cover with a lid, and steam for 2 minutes.
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14. Once cooked through, remove the tsukune from the pan and arrange them on a plate.
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15. Spread Okonomiyaki Sauce evenly over the surface of the tsukune.
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16. After applying the Okonomiyaki Sauce, sprinkle with mayonnaise, bonito flakes, and aonori to finish.
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