1. Add 1 egg to 3g bonito flakes and 150ml water, mix well, sift in 100g low-gluten flour, mix well, then add 80g shredded cabbage and 30g diced carrots (chopped up a bit), mix well
2. Heat up a non-stick pan with oil, scoop into the batter and spread out (as far as possible, spread out into a rectangular shape, so that it can be rolled up later), sprinkle with appropriate amount of chopped green onion
3. When the bottom is solidified, take it out and roll it up with disposable chopsticks
4. Put it in the pot again, close the lid, simmer for 5 minutes on low heat, open the lid, turn over and fry until slightly charred
5. Serve on a serving plate, brush with okonomiyaki sauce, squeeze with mayonnaise
6. Sprinkle with Shanghai moss powder and wooden fish flowers, and enjoy
