Steps

1. Cut off the ends of the 2 eggplants (300g).
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2. Cut the eggplants lengthwise into strips approximately 1cm wide and 4cm long.
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3. Soak the cut eggplants in water for about 5 to 10 minutes to remove bitterness.
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4. In a bowl, dissolve 1 tsp Potato Starch with 2 tsp Water and mix well.
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5. In a separate bowl, lightly beat 3 eggs and mix with salt and pepper to taste.
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6. Drain the soaked eggplants thoroughly in a colander.
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7. Coat the drained eggplants evenly with 1 tbsp Vegetable Oil. (Key Tip!) Coating with oil allows for cooking with less oil.
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8. Heat a little Vegetable Oil in a frying pan over medium heat.
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9. Once the pan is hot, add 100g Ground Pork and stir-fry.
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10. After stir-frying the pork, add the oil-coated eggplants and stir-fry together.
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11. Season the stir-fried eggplants with salt and pepper to taste and cook over medium heat until the eggplant is softened and cooked through. (Key Tip!) Using fatty ground pork allows the umami to seep into the eggplant, making it delicious.
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12. Once the eggplant is cooked, transfer the ingredients to a bowl.
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13. Re-mix the prepared beaten egg and pour half of it into the heated frying pan.
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14. Spread the egg in the pan and cook until it's semi-set. (Key Tip!) Adding potato starch to the egg makes it less likely to tear and results in a beautiful finish.
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15. Once the egg is semi-set, turn off the heat and place half of the removed eggplant and pork mixture in the center.
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16. Lift the edges of the egg and wrap it around the filling.
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17. Cover with a plate, flip the pan, and transfer the egg onto the plate.
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18. Fold the edges of the egg inwards to shape it like an omelet. (Key Tip!) Even if the shape is uneven, folding the egg edges inwards will create a neat finish.
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19. Repeat the process with the remaining half of the egg and filling, cooking and wrapping them.
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20. On the plated 'Tonpei-yaki', drizzle with Okonomiyaki Sauce, Mayonnaise, sprinkle with Bonito Flakes (Katsuobushi), and Aonori (Dried Green Seaweed) to complete. Enjoy!
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