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1
Heat the teppan or a heavy non-stick pan over high heat. Add half the oil. Lay the pork belly slices flat in a single layer and sear without moving them until the fat begins to render and the underside is caramelised; turn and repeat on the second side. The pork is ready when the slices are lightly crisped at the edges and the fat is translucent.
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2
Add the bean sprouts directly to the pork in the pan. Toss together over high heat for no more than one minute. The sprouts must soften slightly at their bases while retaining a distinct crunch; remove from the heat the moment they yield without becoming limp. Divide the filling into four equal portions and hold warm.
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3
Wipe the pan and return it to medium heat. Add a little oil. Pour one portion of beaten egg (two eggs) into the pan and swirl to form a thin, even round. When the edges are just set but the centre remains visibly liquid and trembling — this is the moment the dish lives or dies: pull the pan from direct heat if needed and lay one portion of pork-sprout filling across the centre. The egg must be folded while it is still soft and yielding; a fully set egg cannot be recovered.
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4
Fold the near edge of the egg round up and over the filling, then fold the far edge to meet it, forming a closed parcel. Slide — do not invert or flip — the parcel directly onto a warmed plate, seam-side down. The outer surface should give gently under light finger pressure; any resistance indicates the egg has over-set.
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5
Drizzle okonomi sauce in lines across the surface of the parcel, then apply Japanese mayonnaise in parallel lines. Scatter katsuobushi over the top immediately before serving. In the residual heat the flakes will move; this visual animation confirms the dish is at serving temperature.