Steps

1. Cut off the core of the cabbage.
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2. Slice the cabbage into 5mm strips.
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3. Place the sliced cabbage in a microwave-safe bowl, cover with plastic wrap, and microwave at 600W for 1 minute 30 seconds.
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4. Pat dry the moisture from the heated cabbage and let it cool for 2-3 minutes.
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5. To the bowl of cooled cabbage, add dashi powder (1 tsp) and crack in 3 eggs. Mix well.
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6. Add water (1 tbsp), then further mix in tempura scraps (20g) and pickled red ginger (20g). This completes the Omurice Cabbage batter.
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7. Heat vegetable oil (to taste) in a frying pan.
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8. Pour all of the prepared Omurice Cabbage batter into the frying pan and spread it evenly.
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9. Cook over medium-low heat. Once the bottom is browned, carefully peel the edges and fold the batter in half.
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10. Flip and shape the Omurice Cabbage, then cook both sides until done.
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11. Drizzle okonomiyaki sauce (to taste) and mayonnaise (to taste) over the cooked Omurice Cabbage.
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12. Sprinkle with bonito flakes (to taste) and aonori (to taste).
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13. The Omurice Cabbage is complete.
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