Steps

1. In a bowl, combine Potato Starch 1 tbsp and Water 2 tbsp, and mix until dissolved.
   🕒 00:35
2. Add 3 Eggs and Salt & Pepper to taste, and whisk together. (Pro Tip: Adding potato starch helps prevent the egg from breaking for a beautiful finish.)
   🕒 00:46
3. Thinly slice 250g Cabbage into about 3mm strips.
   🕒 00:56
4. Prepare 150g Pork (thinly sliced) and 1 yakisoba noodle pack.
   🕒 01:05
5. Heat Vegetable Oil (for cooking) on a hot plate over medium heat.
   🕒 01:19
6. Pour the prepared egg mixture onto the heated hot plate after stirring well.
   🕒 01:27
7. Cover and steam for 1 to 1.5 minutes until the egg is set. Carefully slide it onto a cutting board or plate.
   🕒 01:44
8. Once the hot plate is clear, add Vegetable Oil (for cooking). Stir-fry the pork on one half and the yakisoba noodles on the other half.
   🕒 02:07
9. Season the pork and noodles with Salt & Pepper to taste while stir-frying.
   🕒 02:23
10. Once the pork and noodles are cooked, remove them from the hot plate.
    🕒 02:41
11. Spread the yakisoba noodles on the hot plate and top with the shredded cabbage.
    🕒 02:49
12. Drizzle Cooking Sake (Rice Wine) 1 tbsp over the cabbage and cover. Steam over low heat for 3 minutes. (Pro Tip: This makes the noodles crispy and fragrant underneath while softening the cabbage.)
    🕒 03:01
13. Once the cabbage is tender, add the cooked pork on top.
    🕒 03:23
14. Place the cooked egg over the pork.
    🕒 03:31
15. Finish by drizzling Okonomiyaki Sauce (to taste), and optionally Mayonnaise (to taste), Bonito Flakes (Katsuobushi) (to taste), and Aonori (Dried Green Seaweed) (to taste). Serve by cutting and portioning.
    🕒 03:37