vegetable okonomiyaki

I'm feeding my cold with stodgy comfort food full of healthy vegetables. Loosely based on these measurements I made okonomiyaki with cabbage, carrot, nameko mushrooms, spring onion and sakura ebi (tiny dried shrimp). It held together beautifully in the non-stick pan, and was promptly slathered in okonomiyaki sauce, mayonnaise and katsuobushi (bonito flakes) and gobbled up on the couch with some grilled asparagus.