Steps

1. Finely shred 100g of cabbage into 3mm strips.
   🕒 00:55
2. Cut 80g of thinly sliced pork into 2cm pieces.
   🕒 01:03
3. In a bowl, combine 1 tbsp of cake flour, 1/2 tsp of dashi powder, and 1 tbsp of water, then whisk until dissolved.
   🕒 01:11
4. Crack 2 eggs into another bowl and beat them.
   🕒 01:20
5. Heat oil in a frying pan over medium heat.
   🕒 01:30
6. Add the sliced pork to the heated pan and stir-fry until it changes color.
   🕒 01:40
7. Once the pork has changed color, add 1 pack of yakisoba noodles and stir-fry while loosening the noodles.
   🕒 01:54
8. Once the noodles are loosened, add the sliced cabbage and stir-fry together.
   🕒 02:03
9. Season with salt (to taste) and pepper (to taste).
   🕒 02:11
10. Stir-fry until the cabbage wilts, then transfer all the stir-fried ingredients to the bowl with the beaten eggs and mix thoroughly until the egg coats everything. [Key Tip!] Mix the eggs and ingredients well to help them cook and set.
    🕒 02:18
11. Add oil to the frying pan again and heat over medium heat.
    🕒 02:38
12. Pour the mixed ingredients into the pan and spread into a circle about 20cm in diameter. Use a spatula to scrape any remaining egg mixture from the bowl into the pan.
    🕒 02:46
13. Cook until the bottom is browned.
    🕒 02:59
14. Once the bottom is browned and the mixture can move, carefully slide it onto a plate.
    🕒 03:06
15. Place the frying pan over the cooked mixture on the plate, then flip the pan and slide the mixture back into the pan.
    🕒 03:15
16. If the shape is uneven, use a spatula to round it out, then cover and steam for 2 minutes.
    🕒 03:21
17. Once the bottom is browned and the mixture is cooked through, transfer to a serving plate.
    🕒 03:41
18. Drizzle Okonomiyaki Sauce and Mayonnaise over the plated Cabbage-Soba Yakisoba.
    🕒 03:49
19. Sprinkle with Bonito Flakes (Katsuobushi) and Aonori (Dried Green Seaweed) as desired, and serve.
    🕒 03:57