Cabbage again?? I know, I know, but somehow it's super tasty! Almost cabbage hashbrowns.
3 packed cups of finely shredded cabbage about half a medium head.
1 1/4 C chopped scallions, about 1 bunch
1C panko breadcrumbs
3/4 tsp sea salt
3 eggs, beaten
Extra-virgin olive oil, for brushing.
Okonoyami sauce (if you can't buy it pre made):
2Tbs Tomato sauce
2Tbs Worcestershire sauce
1Tbs Oyster sauce
In a large bowl combine the shredded cabbage, onion, panko and salt. Gently mix in eggs.
On low hear, warm up a skillet and add a splash of oil to fry in.
Scoop about 1/4 C of the mixture into the skillet. Flatten gently or about 1/2 inch thick, but don't smoosh it too hard.
Cook for about 3 mins on each side, the mixture should solidify as the eggs cook. Don't rush, you want t o let the insides cook.
Drizzle the Okonoyami with sauce and thin lines of mayo. Garnish the top with Bonito flakes, seaweed and sesame seeds as desired.
Eat while hot and fresh!
Note: This version is vegetarian but it is common to mix in chicken or pork belly.