Here's an easy and foolproof recipe for Tonpei-yaki, a classic izakaya (Japanese pub) dish. Pork and cabbage are wrapped in egg and finished with sauce and mayonnaise for an exquisite taste. The key is to stir-fry quickly over high heat. Try making this at home!
Ingredients
Main Ingredients (2 servings)
- Pork slices 70g
- Eggs 2
- Cabbage 1/4 head
Seasonings
- Hon Dashi (Japanese soup stock) 1/2 tbsp
- Okonomiyaki Sauce
- Mayonnaise
- Aonori (Dried Green Seaweed)
- Bonito Flakes
- Salt a pinch
Steps
- Remove the core from 1/4 head of cabbage.
- Tear the cabbage into easy-to-cut pieces by hand.
- Shred the torn cabbage. (Key Tip! If shredding is bothersome, a slicer works too. Be careful, as coarsely chopped cabbage won't cook through easily and can become watery.)
- Stir-fry 70g of pork slices in a heated frying pan.
- Sprinkle a pinch of salt on the pork.
- Once the pork is cooked through, remove it from the frying pan.
- Stir-fry the shredded cabbage in a lightly oiled frying pan.
- Add 1/2 tbsp of Hon Dashi to the cabbage and stir-fry briefly. (Key Tip! Don't overcook, or the cabbage will become limp. Stir-fry quickly over high heat.)
- Remove the cabbage from the frying pan before it wilts too much.
- Warm the frying pan over low heat.
- Pour in 2 beaten eggs to make a thin omelet.
- The thin omelet is ready when it's cooked through.
- Spread out plastic wrap and place the slightly cooled thin omelet on top.
- Arrange the stir-fried pork over the thin omelet.
- Place the stir-fried cabbage on top of the pork.
- Using the plastic wrap, roll the thin omelet with the fillings into an omelet shape.
- Carefully transfer the rolled Tonpei-yaki to a plate, ensuring it doesn't lose its shape.
- Generously drizzle Okonomiyaki Sauce over the Tonpei-yaki.
- Drizzle plenty of Mayonnaise on top.
- Sprinkle with Aonori.
- Generously top with Bonito Flakes to finish. It's ready!
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