Okonomiyaki-style Chinese Cabbage Omelette - egg

Method

• This omelette is delicious even without bonito flakes.
• If you stir-fry the cabbage before cooking, it'll wilt and soften.
• This means that the okonomiyaki will lose its crunch.
• Chop the Chinese cabbage up into 1 cm pieces and slice the sausage into whatever size you prefer.
• Combine the sausage and cabbage with the beaten egg.
• If the pieces of cabbage are too big, the mixture will be difficult to mix.
• Cook the omelette in a frying pan that has been greased with a thin layer of oil.
• Allow the omelette to cook slowly without interfering.
• Once one side is cooked, flip the omelette over.
• You can cover the pan with a lid if you like, but the omelette will turn out just fine without it.
• Slide the omelette onto a plate and pour over some mayonnaise and okonomiyaki sauce to serve.
• If you have them, decorate the omelette with bonito flakes and red pickled ginger.
• It'll make the omelette look even more similar to okonomiyaki.
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