Mochi, Cabbage, and Egg Okonomiyaki - Ultra Easy!

• 1 Cut mochi rice cakes (kirimochi)
• 3 leaves Shredded cabbage
• 1 Egg
• 1 Japanese style Worcestershire sauce
• 1 Mayonnaise
• 1 tbsp Bonito flakes
• 1 tbsp Water

1. Slice the mochi into 2-3mm.
2. I got 15 slices out of 1 cake.
3. Scatter the mochi in a non-stick pan (18 cm diameter).
4. Don't let the mochi slices overlap.
5. No oil necessary.
6. Heat over medium heat.
7. After 1 minute, the mochi will start to puff up a bit.
8. The mochi pieces can get stuck together or stay apart with gaps in between at this point.
9. Top with the shredded cabbage, and pour in a beaten egg.
10. Drizzle water along the perimeter of the pan, cover with a lid and cook over medium heat for 3 minutes.
11. When the cabbage has wilted, it's done.
12. Take a peek at the bottom by lifting up the pancake with a spatula.
13. If the mochi is crispy, it's good.
14. Turn off the heat, and drizzle on the mayonnaise and sauce while it's still in the pan.
15. They'll sizzle up a bit and add more flavor.
16. Top with bonito flakes and it's done!
17. It tastes like a proper okonomiyaki.

rice cakes, cabbage, egg, japanese style worcestershire sauce, mayonnaise, flakes, water

Taken from cookpad.com/us/recipes/170329-mochi-cabbage-and-egg-okonomiyaki-ultra-easy (may not work)