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Heat a tablespoon of oil in a nonstick frying pan, then add the mushrooms, garlic, ginger and a half-teaspoon of flaky salt.
Stir-fry for four to five minutes, until the mushrooms are just cooked through, then tip into a bowl.
Add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring onions and the remaining teaspoon of salt to the mushroom bowl, and mix well to combine.
Heat the remaining tablespoon of oil in the same frying pan, then, working in batches, add tablespoons of the mixture and flatten each one into a rough disc.
Fry the mini okonomiyaki on a medium heat for two to three minutes on each side, until golden brown (the cheese will melt in patches and crisp up), then transfer to a plate lined with kitchen roll and keep warm in a low (70C (50C fan)/gas very low) oven while you cook the rest of the mixture.
Serve hot with your choice of sauces: Japanese mayonnaise and okonomiyaki sauce are traditional, but regular mayonnaise and brown (or, indeed, tamarind) sauce are good, too, if that’s what you have.