Tonpeiyaki Japanese Pork & Cabbage Omelette

Tonpeiyaki originated in Osaka and, like Okonomiyaki, became a staple dish at restaurants in the Kansai region. Today, it’s popular throughout Japan for its simplicity, quick preparation, and delicious flavor.

Ingredients

• 100g shredded cabbage

• 50g pork belly

• Chopped green onions (for garnish)

• Shichimi Peppers

• Kewpie or Japanese Mayonnaise for egg mixture

• 2 eggs

• 1 potato starch + 2 water

  for okonomiyaki sauce

• 1 tbsp Worcestershire sauce

• 2 tbsp ketchup

• 1 tbsp tonkatsu sauce(Bull Dog Tonkatsu sauce in the video)

• 1 tsp soy sauce

• 1–2 tsp honey (add 1 tsp first, taste, then adjust depending on your tonkatsu sauce), maple syrup or sugar works too!

Instructions

1. Rinse the cabbage leaves well and pat dry with a paper towel.

2. Shred or thinly slice the cabbage.

3. Thinly slice the pork belly (it’s easier if it’s slightly frozen).

4. Chop some green onions for garnish.

5. In a small bowl, mix together:

   • 1 tbsp Worcestershire sauce

   • 2 tbsp ketchup

   • 1 tbsp tonkatsu sauce

   • 1 tsp soy sauce

   • 1–2 tsp honey (add 1 tsp first, taste, then adjust depending on your tonkatsu sauce)

6. Egg Mixture:

   In a small bowl, mix 1 tsp potato starch with 2 tsp water.

   In another bowl, beat 2 eggs. Add the starch mixture to the eggs and stir well.

7. Preheat a pan over medium heat. Add 1 tsp neutral oil.

8. Place in the pork belly slices and cook until browned. Flip and cook the other side until fully done.

9. Add the cabbage and stir-fry with the pork for 20–30 seconds.

10. Once the cabbage softens a little, season with 1/4 tsp salt and 1/8 tsp black pepper. Toss well, then transfer to a plate.

11. Lightly wipe the pan clean.

12. Preheat the pan again over medium heat and add 1 tsp neutral oil.

13. Pour in the egg mixture and spread it evenly.You can slide the cooked parts of the egg aside to let the uncooked egg flow and cook faster, or just let it cook as is.

14. When the egg is mostly set, add the filling in the center.

15. Fold the sides of the egg over (they won’t fully cover the filling, and that’s okay!).

16. Place a plate over the pan, flip, and transfer the tonpeiyaki onto the dish.

17. If you want to shape it nicely, cover with a paper towel and adjust the shape by hand.

18. Top with the Okonomiyaki sauce, drizzle Kewpie mayo, and sprinkle green onions and shichimi to taste!

Cooking Notes

1. 1. Honey can be substituted with maple syrup or sugar.

2. Since tonkatsu sauces vary slightly in flavor, start with 1 tsp honey, taste, then add another tsp if needed.

3. Adjust the heat as needed while cooking the egg to avoid burning or overcooking.

4. You can substitute cabbage with bean sprouts. Shredded cheese is also a great addition to the filling!