Steps

1. In a bowl, tear the Pork (thinly sliced) 250g into smaller pieces.
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2. Add All-purpose flour 1 tbsp to the bowl and mix well to coat the pork.
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3. Crack in Eggs 2, whisk lightly, and mix everything together.
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4. Add Pickled Ginger (Kizami Beni Shoga) 20g, Chopped Green Onions 10g, Salt (to taste), and Pepper (to taste), then mix until uniform.
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5. Heat Vegetable Oil (for cooking) in a frying pan over medium heat.
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6. Once the pan is hot, add the mixed ingredients and spread them out into a circle, about 24cm in diameter.
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7. Cook until the bottom is golden brown.
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8. When the bottom is browned and the patty can move smoothly, carefully transfer it to a plate.
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9. If there's too much oil in the pan, wipe it clean. Place the plate with the pork patty upside down onto the frying pan and flip them together. Reshape the pork patty into a round form in the pan. (Key Tip!) When flipping, cover the pan with the plate and rotate to flip, which helps prevent burns.
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10. Reduce heat to medium-low, cover with a lid, and steam for 2 and a half minutes.
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11. After steaming, turn off the heat, cut into bite-sized pieces, and arrange on a serving plate.
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12. Drizzle Okonomiyaki Sauce (to taste) and Mayonnaise (to taste) over the pan-fried pork patty. Optionally, garnish with Aonori (Dried Green Seaweed) and Bonito Flakes (Katsuobushi). Enjoy!
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