Description
Tonpeiyaki is a Japanese street food made with tender pork, cabbage, and green onions wrapped in a soft omelette. This easy recipe combines savory flavors and simple ingredients, with a drizzle of okonomiyaki sauce and mayo to finish. Perfect for a quick and satisfying meal, it’s a must-try dish that’s ready in just a few minutes.
Ingredients
Units
Filling:
- 1/4 (200-250 g) cabbage, shredded
- 100-120g pork, thinly sliced
- 1 stalk green onion, finely sliced
- salt and pepper, to taste
- 1 tsp oil
Omelette:
- 3 large eggs
- 3 tbsp milk or water
- 2 tsp potato starch, optional
- pinch of salt
- 2 tsp oil
Optional Seasonings (for the filling):
- 1 tsp mentsuyu
- 1 tsp hondashi
- 1 tsp soy sauce
- MSG, to taste
For Topping:
- Okonomiyaki sauce
- Kewpie Mayonnaise
- Aonori (green laver)
- Katsuobushi (bonito flakes)
- Beni shoga (pickled red ginger)
Instructions
- Prepare the Ingredients: Shred the cabbage. Slice the pork in half if the pieces are too large.
- Make the Egg Mixture: In a small bowl, whisk milk (or water) and potato starch (if using) until fully dissolved. Add eggs and a pinch of salt. Whisk until well combined. Set aside.
- Cook the Filling: Heat 1 tsp of oil in a frying pan over medium-high heat. Add the cabbage, and stir-fry. Season with salt and pepper. Continue to cook until amount of cabbage has reduced by 1/3. Scoot the cabbage to the other side and then add in the pork slices. Cook until no longer pink, drizzle in soy sauce and mix it all together. Transfer them to a plate and set aside.
- Cook the Omelette: Wipe the pan clean with a paper towel. Heat 2 tsp of oil in the pan over medium heat. Pour in the beaten egg mixture, swirling the pan to spread it evenly. Once the edges start to cook, use a spatula to gently mix the center while shaking the pan to keep the eggs soft. Stop stirring while the center remains slightly runny.
- Assemble the Tonpeiyaki: Turn off the heat and sprinkle with green onion. Layer on the pork and then place the cooked cabbage in the middle. Fold the edges of the omelette over the filling to enclose it. Gently scoot the omelette to the edge of the pan. Transfer the omelette to a plate. Shape with paper towel if desired.
- Add Toppings: Drizzle with okonomiyaki sauce and mayonnaise. Sprinkle with aonori, katsuobushi, and garnish with beni shoga.
- Serve and Enjoy: Serve warm and enjoy your homemade Tonpeiyaki!
Notes
- I’m using a 20cm skillet for 3 eggs. If your skillet it smaller, you may want to decrease to 2 eggs and 2 tbsp of milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Stove top
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0.14 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 200 mg