Steps

1. Prepare the cabbage.
   🕒 00:46
2. Cut 100g of cabbage into bite-sized pieces of 1-2cm with a spoon and place in a bowl. This is the key! Cutting with a spoon makes it easier to eat in an omurice.
   🕒 00:54
3. Prepare the pork.
   🕒 02:23
4. Finely chop 70g of pork into bite-sized pieces. You can also use scissors. This is the key! Since you'll be eating the ingredients with the egg in omurice, large pieces can be difficult to eat. Finely chopping is important.
   🕒 02:30
5. Prepare the egg mixture.
   🕒 04:00
6. Crack 2 eggs into a bowl.
   🕒 04:04
7. Add 1 tsp of Shiro Dashi (White Soy Sauce Base), and mix in the egg mixture after dissolving 1/2 tsp of potato starch in 1 tsp of water. Mix until uniform. This is the key! Adding potato starch increases the egg's water retention, preventing it from drying out when cooked. It makes it harder to fail.
   🕒 04:18
8. Prepare the rice.
   🕒 05:15
9. Heat 150g of rice in the microwave for 1 minute while covered. This is the key! Heating the rice makes it easier to separate and mix with seasonings. It also prevents stickiness.
   🕒 05:18
10. Add 1/2 tsp of sesame oil, 1 tsp of Shiro Dashi (White Soy Sauce Base), 1/2 tbsp of Okonomiyaki Sauce, and black pepper to taste to the hot rice and mix quickly. This is the key! The outer layer of the rice has a stronger flavor, so a slightly less seasoned base is perfect. Coating with oil helps the rice separate and prevents stickiness.
    🕒 06:03
11. Start cooking.
    🕒 07:24
12. Heat a frying pan over medium heat, add oil, and lightly cook 70g of pork until the surface is no longer pink. This is the key! Cooking the pork first gets rid of any gamey smell.
    🕒 07:35
13. Add 100g of cabbage, season with a pinch of salt and plenty of black pepper, and stir-fry until wilted.
    🕒 08:22
14. Continue to stir-fry the cabbage until it develops some browning and a savory aroma. This is the key! Stir-frying the cabbage thoroughly until wilted makes it blend better with the rice and easier to eat. Browning enhances the savory flavor.
    🕒 09:16
15. Transfer the stir-fried pork and cabbage to a bowl.
    🕒 10:06
16. Add a small amount of oil to the same frying pan and reheat.
    🕒 10:23
17. Add 150g of rice, spread it evenly, and stir-fry until it develops a browned crust. This is the key! Browning the rice enhances its savory flavor and adds a deliciousness similar to that cooked on a griddle.
    🕒 10:29
18. Return the reserved pork and cabbage to the frying pan and stir-fry to combine the moisture from the rice and vegetables.
    🕒 11:47
19. Turn off the heat, transfer the stir-fried rice back to a bowl, and lightly shape it into an omurice form.
    🕒 12:21
20. Invert the rice onto the serving plate, gently tapering the top to create height.
    🕒 13:09
21. Cook the egg.
    🕒 13:47
22. Add oil to the frying pan and heat it thoroughly over a heat between low and medium. This is the key! Heating the oil well prevents the egg from becoming soggy and results in a fluffy texture.
    🕒 13:51
23. Pour in the egg mixture all at once and quickly spread it around.
    🕒 14:33
24. Cook until the surface of the egg is set. Avoid stirring too much; tilt the pan to cook evenly. This is the key! Because of the potato starch, the bottom can be cooked firmly without becoming dry.
    🕒 14:57
25. Turn off the heat when the surface is still slightly runny.
    🕒 15:38
26. Slide the cooked egg onto the rice.
    🕒 15:51
27. Add toppings.
    🕒 16:11
28. Generously drizzle with Okonomiyaki Sauce.
    🕒 16:15
29. Drizzle with Mayonnaise.
    🕒 16:27
30. Top with Aonori (Dried Green Seaweed) and Bonito Flakes (Katsuobushi) to complete. Enjoy!
    🕒 16:38