Slice the long green onion using diagonal cuts and cut the pork slices into 4~5cm or 1.6"~2" pieces.
Let’s make the Tonpeiyaki. Place the pork slices into a heated pan.
Flip the slices over and lightly cook the other side.
Then, add the long green onion and distribute it in the pan. Season with salt and pepper.
To help reduce the pungent taste of the onion, continue sauteing until slightly browned, making it kind of sweet. Placing the pork slices onto the onion will keep the meat from getting tough.
Now, gather the pork and onion over to one side, making a space for the egg. And pour the beaten egg into the pan.
Tilt the pan and place the pork and onion onto the egg.
Then, gently place the Tonpeiyaki onto a plate with the egg-side facing up.
Using a kitchen brush, coat it with the okonomiyaki sauce.
Top with the mayonnaise. Finally, sprinkle on the aonori seaweed and it is ready to serve.
Tonpeiyaki means "flat grilled pork" and the dish is popular in the Kansai region, especially in Osaka.
When you use lean meat, saute the meat with olive oil or vegetable oil.
Cabbage, moyashi bean sprouts or a mix of these vegetables can also be used in this recipe.