Tonpeiyaki (Pork Belly and Cabbage Omelette)

Mix ½ tbsp Worcestershire sauce, ½ tbsp oyster sauce, 1 tbsp tomato ketchup, 1 tsp honey and ½ tsp Japanese soy sauce (koikuchi shoyu) in a small bowl and set aside.

Crack 2 eggs into a bowl and add 2 tbsp whole milk. Whisk until combined, then set by the stove for later.

Heat a pan on medium and add 1 tsp cooking oil. Once hot, add 50 g green cabbage and 1 tbsp finely chopped green onions to the pan with 1 pinch salt and pepper. Stir fry the cabbage until slightly softened then transfer to a plate.

In the same pan, add 100 g thinly sliced pork belly and fry in a single layer over medium heat until seared on both sides and the fat is crispy.

Transfer the crispy pork to the plate with the cabbage, and place the pan back on the stove.

Turn down the heat to medium low and wipe out any excess pork fat with kitchen paper. Pour the egg mixture into the pan, cooking it with a thin layer of leftover fat from the pork.

Once the egg is half cooked, arrange the cabbage through the center and place the pork slices on top. Be careful not to let the underneath get too brown, lower the heat if needed.

Fold over two parallel edges to form an omelette shape.

Flip the tonpeiyaki onto a serving plate and drizzle with the prepared okonomiyaki sauce and 1 tsp Japanese mayonnaise. Sprinkle with 1 pinch aonori (dried green seaweed powder) for the finishing touch. Enjoy!