Okonomiyaki-Inspired Taco Quesadillas

Ingredients

• 2 each large tortillas (flour or wheat)
• 2 cups shredded green cabbage
• 3 tbsp okonomiyaki sauce
• 1 tbsp mayonnaise
• 1/4 cup bonito flakes (katsuobushi)
• 1 tsp soy sauce(optional)
• 1 tsp neutral oil(optional)
• pinch salt(optional)

Instructions

1. 1

   Prep (15 minutes): Shred cabbage if needed. In a bowl, mix okonomiyaki sauce with mayonnaise (and soy sauce if using).

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium heat and lightly oil if needed. Spread cabbage over one tortilla, drizzle with the okonomiyaki-mayo mixture, and top with the second tortilla.

3. 3

   Cook until golden and crisp on the first side, 4–6 minutes, then flip and cook the other side 4–6 minutes. If the tortilla edges look dry, press gently with a spatula to help it toast evenly.

4. 4

   Finish: Remove from skillet, cut into wedges, and immediately sprinkle with bonito flakes so they lightly flutter from the heat.