Heat a large skillet (10"-12") with some oil over medium heat. Pour the batter into the pan spread evenly to the sides of the pan.
Place the pork on top of the pancake in an even layer. Cook the pancake for 12 minutes, the bottom should be golden brown and should be firm and not bend.
Flip the pancake over carefully and cook for another 12 minutes. The pancake is cooked when a chopstick is inserted in the centre and comes out clean and dry.
Flip the pancake onto a serving platter so the pork side is facing up. Drizzle with mayonnaise and vegetable sauce. Sprinkle with aonori, benishoga, katsuoboshi, and green onions. Serve immediately by cutting into quarters.
See whole pasta range
