Steps

1. In a bowl, combine Potato Starch (1 tsp) and Water (2 tsp) and mix until dissolved.
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2. To the dissolved potato starch and water mixture, add 2 large eggs and a pinch of salt and pepper. Whisk to combine.
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3. Finely chop 100g of cabbage and place it in a microwave-safe container.
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4. Tear 60g of thinly sliced pork into smaller pieces and place them on top of the cabbage.
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5. Cover with plastic wrap and microwave on 600W for 2 minutes and 30 seconds.
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6. After heating, drain any excess liquid.
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7. In the bowl with the heated cabbage and pork, add 150g of warm cooked rice and a pinch of salt and pepper. Mix well until everything is evenly combined.
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8. Lightly grease an egg pan with vegetable oil and heat over medium heat.
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9. Once the egg pan is hot, stir the egg mixture well to prevent the potato starch from settling. Pour 1/3 of the egg mixture evenly into the pan.
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10. Once the egg is poured, place 1/3 of the filling (rice, cabbage, pork mixture) onto the back side of the pan.
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11. After placing the filling, roll it up tightly.
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12. Once rolled, flip the seam side down and cook for 30 seconds to 1 minute until cooked through. (Key Tip!) If you roll the egg before it's fully cooked, it will tear easily. So, after placing the rice filling, cook the egg until it slightly browns before you start rolling.
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13. Once cooked, transfer to a plate.
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14. Repeat the process with the remaining ingredients.
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15. Drizzle Okonomiyaki Sauce (or Japanese Worcestershire Sauce) and Mayonnaise over the plated Okonomiyaki Omelet Rolls.
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16. Garnish with Bonito Flakes, Aonori, and Pickled Red Ginger as desired. Serve and enjoy!
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