Steps

1. Remove the tough core from the cabbage (1/4 head) and gently separate the leaves.
   🕒 01:00
2. Lightly rinse the separated cabbage.
   🕒 01:12
3. Cut the cabbage core in half lengthwise, then thinly slice it against the grain.
   🕒 01:26
4. Cut the thinly sliced pork belly (80-100g) into half lengths, then further slice each piece into 4-6 smaller strips.
   🕒 02:04
5. Heat vegetable oil (appropriate amount) in a frying pan and add the rinsed cabbage. Instead of stir-frying, grill it to intensely bring out its sweetness. (Key Tip!) Even if it seems like too much cabbage for the pan, grilling will condense its sweetness.
   🕒 02:11
6. Once the cabbage has wilted and reduced to about 1/3 of its original volume, push it to the side of the pan.
   🕒 02:51
7. In the cleared space, cook the thinly sliced pork belly. Sprinkle with salt (a pinch) and cook until nicely browned.
   🕒 03:00
8. While watching the pork, mix in the cabbage.
   🕒 03:17
9. Once the pork is browned on both sides, remove it from the pan temporarily.
   🕒 03:34
10. Stir-fry the cabbage further, letting it absorb the delicious rendered fat from the pork remaining in the pan.
    🕒 03:42
11. Once the cabbage has absorbed all the savory juices, remove it from the pan temporarily to rest.
    🕒 04:00
12. Add the 3 eggs to the frying pan, break the yolks, and spread them evenly.
    🕒 04:10
13. When the bottom of the egg starts to turn white, sprinkle with bonito flakes (5g) and lightly scatter the chopped green onions (2-3 stalks).
    🕒 04:53
14. While the egg surface is still semi-cooked, place the cooked pork in the center.
    🕒 05:13
15. Next to the pork, place the cooked cabbage in a long strip.
    🕒 05:23
16. Cook without moving until the egg holds its shape around the filling.
    🕒 05:38
17. Once the egg has set, fold it in half by bringing the far side of the pan towards you, enveloping the filling. Don't worry if it cracks slightly.
    🕒 05:47
18. Use the sides of the frying pan to press and stabilize the shape from both sides, folding it like a sandwich rather than sealing it completely. (Key Tip!) Using the pan's walls and sides effectively will help stabilize the shape.
    🕒 06:07
19. Once the shape is stable, invert the omelet onto a plate.
    🕒 06:42
20. Generously drizzle with okonomiyaki sauce (to taste), if desired.
    🕒 07:09
21. Add mayonnaise (to taste) and aonori (to taste). Garnish with extra green onions or bonito flakes as you like. It's ready!
    🕒 07:18
22. To serve, kitchen shears make it easy to cut into portions.
    🕒 07:50