Tonpeiyaki

Step 1: Season 5 ½ oz pork belly with ¼ tsp salt and ¼ tsp black pepper.

Step 2: Heat a large non-stick frying pan over a medium-high heat with ½ tbsp vegetable oil. Fry the pork flat for 2 minutes, then turn and cook for 2–3 minutes more, until browned, crisp at the edges and cooked through with no pink (160°F).

Step 3: Add 3 ½ oz white cabbage and stir-fry for 2 minutes, until just wilted but still bright. Tip onto a plate and wipe the pan.

Step 4: Beat 4 eggs well. Return the pan to a medium-low heat with ½ tbsp vegetable oil, pour in half the egg and swirl into a thin 20 cm omelette.

Step 5: When the edges are set but the top is still glossy, spoon half of the pork and cabbage into the middle and fold the two sides over it. Common mistake: cooking the egg on a high heat; it browns and tears before you can fold it.

Step 6: Cook for 1 minute more, until the egg is fully set underneath, then roll it seam-side down onto a plate. Repeat with the rest.

Step 7: Zigzag 3 tbsp okonomiyaki sauce and 2 tbsp Japanese mayonnaise over each omelette and scatter with 1 tsp aonori (green laver flakes), 1 tbsp bonito flakes and 1 spring onion if using. Serve at once.