Cook the Yakisoba: In a skillet over high heat, stir-fry the pork and cabbage until tender. Add the Yakisoba noodles and the thick, sweet-and-savory Yakisoba sauce. Toss vigorously until the noodles are heavily glazed. Transfer the noodles to a plate and wipe the skillet completely clean.

Beat the Eggs: In a bowl, aggressively whisk the 3 large eggs together with a tiny pinch of salt until completely uniform and frothy.

Make the Egg Crepe: Heat the clean skillet over medium heat and melt the butter. Pour the beaten eggs into the pan, swirling quickly so it covers the entire bottom in a thin, even layer. Let it cook undisturbed for 1 minute until the bottom sets but the top is still slightly soft.

Wrap the Noodles: Place the mountain of cooked Yakisoba noodles directly into the center of the soft egg crepe. Using a spatula, carefully fold the left and right sides of the egg crepe up and over the noodles to enclose them.

Invert and Garnish: Place a serving plate upside down over the skillet, then confidently flip the skillet over so the Omusoba lands seam-side down on the plate in a perfect yellow football shape. Drizzle heavily with Okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Garnish with Aonori and pickled ginger.