Okonomiyaki-style Natto and Cabbage Omelet

• 1 Egg
• 1/2 packages Natto
• 1 leaf Cabbage
• 1 Mayonnaise
• 1 as much (to taste) Ketchup or okonomiyaki sauce

1. Mix the natto with the sauce and Japanese mustard that come with it.
2. In a bowl, combine the natto mixture and the thickly shredded cabbage and mix well.
3. Add a small amount of mayonnaise and mix until bubbles form.
4. It should start to bubble relatively quickly because of the stickiness of the natto.
5. In a skillet, heat some oil and pour in the Step 2 mixture.
6. Cover the skillet and cook over medium heat for 2-3 minutes (adjust the cooking time since it may depend on the skillet!)
7. Insert the spatula under the omelet.
8. If it's cooked, flip it over (it'll be very tender and fluffy, so be careful!)
9. Cover the skillet and cook over low heat for 2-3 minutes.
10. It is done The omelet shown here in the photo above does not have anything on it, but drizzle on some sauce and mayonnaise and enjoy!

egg, cabbage, mayonnaise, much

Taken from cookpad.com/us/recipes/158956-okonomiyaki-style-natto-and-cabbage-omelet (may not work)