• Cabbage3-4 leaves
• Pork (belly, trimmings, or thinly sliced)80-100g
• Eggs2
• Green onions (scallions)3-4 stalks
• ★Salta pinch
• ★Black peppera pinch
• ★Cornstarch1 tsp
• ★Tonkatsu sauce (or Worcestershire sauce)to taste
• ★Mayonnaiseto taste

1. 1

   Julienne 3-4 cabbage leaves and cut 80-100g of pork into 1-2cm wide pieces.

2. 2

   Heat oil in a frying pan, sauté the pork until the color changes, then add the cabbage and stir-fry together.

3. 3

   Season with a pinch of salt and black pepper, mix well to combine flavors, then transfer to a separate bowl.

4. 4

   Crack 2 eggs into a bowl, add 1 tsp cornstarch mixed with double the amount of water, and mix well.

5. 5

   Heat oil in the frying pan, pour in the egg mixture, place the cooked pork and cabbage on top, and roll it up.

6. 6

   Drizzle with tonkatsu sauce and mayonnaise to taste, top with 3-4 green onions thinly sliced, and serve.

Adding cornstarch slurry to the egg mixture prevents the eggs from tearing and makes it easier to roll the omelet beautifully.

• Calories450 kcal
• Protein22.5 g
• Fat30 g
• Carbs15 g
• Sodium1.5 g