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Combine flax seed meal and aquafaba and set aside to thicken.
Finely chop green onion and cabbage, plus grate the potato.
In a large bowl, add green onion, fried shallots, potato and cabbage. Mix.
In a separate bowl, add vegetable stock, flour and prepared aquafaba/flax mix. Stir well and pour over the bowl of vegetables.
Using your hands, mix everything together really well – there shouldn’t be too much batter covering everything. Let sit for at least 15 minutes.
In an oiled frying pan on low heat, place a large handful of the mixture before cooking for 4-5 minutes on each side.
Remove okonomiyaki from pan, before covering in okonomiyaki sauce, pickled sushi ginger, more fried shallots, Japanese mayonnaise, and sriracha mayonnaise (plain mayonnaise with a tablespoon of sriracha added). Serve hot and enjoy!