First we are going to cook the pork chop. We cook it well in a frying pan with a little oil and, on a board, we bone it and cut it into thin strips. We reserve it.
Now we prepare the okonomiyaki sauce, mixing two tablespoons of ketchup and two tablespoons of Worcesthesire sauce. We also prepare a homemade mayonnaise, with a touch of lemon and mustard, which is how it is made in Japan. If we don’t want to get involved, we can use, of course, a boat. We booked.
In a large bowl, mix the pastry flour, with a little salt, the cooked pork chop strips, julienned cabbage and three large finely chopped spring onions. Add the beaten eggs and stir well. We are incorporating 125 ml of water while we continue stirring (in Japan it is done with chopsticks) until we obtain a dough without lumps. This will give us to make two tortillas.
Now we heat a frying pan over medium low heat with a tablespoon of vegetable oil (olive oil is not usually used in Japan, but we can do it). this omelette It must be well curd and make it slow, so you should cook it for about eight minutes and, after this time, turn it over like any potato omelette and cook it for another three minutes.
We serve the tortilla on a plate with the sauce distributed on top in strips. Okonomiyaki are also usually served with various items on top such as powdered nori seaweed, pickled ginger, katsuobushi (dehydrated tuna) and mayonnaise, but since these things are not easy to find in Spain, we leave it to each person’s taste to add it. Without these garnishes it is also very good.