Tonpei-yaki (とん平焼き, Osaka pork omelette)

Tonpei-yaki looks like the hurried cousin of okonomiyaki, which is half true and a little unfair. There is no batter to mix, no round cake to manage, no brave flip required. You brown pork belly, fold it into a thin omelette, and dress it with the same sauce-and-aonori language of the Osaka griddle.

The deciding detail is the pork, not the egg. Pork belly needs direct heat long enough for the fat to render and the edges to take color. Wrap it too soon and the filling tastes heavy, no matter how neatly you paint the top. Sauce is a finish, not a disguise. Nothing hidden.

The egg is only a soft wrapper, so don't ask it to behave like armor. Loosen it with a spoonful of dashi, cook it until the surface is still glossy, then fold while it can bend. That is the first secret, and it is a small one.

Use a teppan, the flat iron griddle, if your kitchen has one. A hot skillet and a small nonstick pan do the same honest work. Set rice, miso soup, and pickles beside it and you have a weeknight meal carrying the konamono spirit, the Osaka griddle family around flour foods, even though the flour has politely stayed out of the room.