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Thinly slice the cabbage.
Season the pork with salt, pepper, and potato starch.
Heat the vegetable oil in a frying pan and cook the pork.
Add the cabbage and bean sprouts, then stir-fry over high heat for 2–3 minutes.
Add the okonomiyaki sauce and mix well.
In a bowl, mix the eggs with potato starch, water, and a pinch of salt.
Pour the egg mixture into a separate frying pan.
Once the eggs begin to set, place the filling in the center.
Fold the egg around the filling and transfer to a plate.
Finish with okonomiyaki sauce, mayonnaise, aonori, and bonito flakes.