Tonpeiyaki (Pork Belly and Cabbage Omelette)
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5.0
3 reviews
Excellent
Tonpeiyaki (Pork Belly and Cabbage Omelette)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Homemade Okonomiyaki Sauce
- ½ tbsp Worcestershire sauce
- ½ tbsp oyster sauce
- 1 tbsp tomato ketchup
- 1 tsp honey
- ½ tsp soy sauce
Tonpeiyaki
- 2 eggs
- 2 tbsp whole milk
- 1 tsp cooking oil
- 50 g green cabbage shredded
- 1 pinch salt and pepper
- 1 tbsp green onion finely chopped
- 100 g thin sliced pork belly approx 4 slices
- 1 tsp Japanese style mayonnaise
- 1 pinch dried green laver powder (aonori) aonori
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Instructions
Homemade Okonomiyaki Sauce
- Mix ½ tbsp Worcestershire sauce, ½ tbsp oyster sauce, 1 tbsp tomato ketchup, 1 tsp honey and ½ tsp soy sauce in a small bowl and set aside for later.
Tonpeiyaki
- Crack 2 eggs into a bowl and whisk with 2 tbsp whole milk. Set aside for later.
- Heat a pan on medium and add 1 tsp cooking oil. Once hot, add 50 g green cabbage and 1 tbsp green onion to the pan with 1 pinch salt and pepper. Stir fry the cabbage until slightly softened then transfer to a plate.
- In the same pan, add 100 g thin sliced pork belly and fry on medium until sealed on both sides and the fat is crispy.
- Take the pork out of the pan and transfer to the plate with the cabbage.
- Turn down the heat to medium low and wipe out any excess pork fat with kitchen paper if necessary. Add the egg mixture to the pan, cooking it in the leftover fat from the pork.
- Fry the egg until half cooked, then place the cabbage through the center of the egg and place the pork slices on top. Be careful not to let the underneath get brown, lower the heat if necessary.
- Fold over two parallel edges to form an omelette shape.
- Turn the tonpeiyaki out onto a plate and then drizzle with okonomiyaki sauce and 1 tsp Japanese style mayonnaise. Sprinkle with 1 pinch dried green laver powder (aonori) for the finishing touch.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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