2 packs J-Basket Yondan Natto - including the accompanying sauce
25g (0.9oz) Cabbage (finely chopped)
10g (0.4oz) Red pickled ginger (finely chopped)
2g (0.07oz) Sakura shrimp
3g (0.1oz) Tenkasu (tempura scraps)
Egg mixture
2 Eggs
1 tsp Sugar
40g (1.4oz) Soy milk
Salad oil as needed
Toppings
Okonomiyaki sauce as needed
Mayonnaise as needed
Green onions (finely chopped) as needed
Red pickled ginger as needed
J-Basket Bonito flakes as needed
Directions
Mix the egg mixture together until well beaten.
In a bowl, mix together the omelet ingredients in an omelet.
Heat salad oil in a frying pan over medium heat. Once heated, pour the egg mixture all at once into the pan and quickly stir it around. When the mixture is partially cooked, place the ingredients from step 2 in the middle.
Once the ingredients are wrapped and the omelette is shaped, cover the pan with a plate, flip it over. Drizzle with okonomiyaki sauce and mayonnaise, then top with green onions, red pickled ginger, and bonito flakes.
