Steps

1. Crack 3 eggs into a bowl, add 1 tbsp mayonnaise and a pinch of salt, then whisk to combine.
   🕒 00:53
2. Finely shred 250g cabbage into 1cm width strips. If the core is tough, slice it thinly before shredding.
   🕒 01:09
3. Heat oil in a frying pan over medium heat.
   🕒 01:22
4. Once the pan is hot, tear 100g pork slices into bite-sized pieces and spread them in the pan. Stir-fry until the color changes.
   🕒 01:31
5. Once the pork is cooked, add the shredded cabbage and stir-fry together. Key tip: Stir-fry thoroughly until the moisture from the cabbage evaporates. This will prevent it from becoming soggy and result in a delicious dish.
   🕒 01:48
6. Once the ingredients are cooked and the moisture has evaporated, add 2/3 tsp dashi granules and stir-fry to season.
   🕒 02:08
7. Arrange the stir-fried ingredients onto a plate.
   🕒 02:22
8. Clean the frying pan, add a generous amount of oil, and heat over medium heat. Key tip: Using plenty of oil will make it easier to handle the egg when you add it.
   🕒 02:33
9. Once the pan is hot, re-whisk the beaten egg from Step 1 and pour it into the pan.
   🕒 02:40
10. Once the edges of the egg start to set, push them towards the center and pour the remaining egg into the open space. Cook until it's semi-set.
    🕒 02:54
11. Gently slide the semi-set egg from the pan onto the arranged ingredients.
    🕒 03:18
12. Once the egg is in place, drizzle with mayonnaise to taste, Otafuku Sauce (Okonomiyaki Sauce) to taste, and sprinkle with Aonori (Dried Green Seaweed) to taste. It's ready!
    🕒 03:26