If you love okonomiyaki, you're gonna love this dish! Tonpeiyaki is made with pork, cabbage and eggs drizzled with okonomi sauce and mayonnaise. It's essentially the lighter, fluffier and easier version of okonomiyaki. Best of all, it uses cheap and easily accessible ingredients and can be made in just 10 minutes!
Disclaimer: This post contains Amazon affiliate links. Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.
What is Tonpeiyaki (とん平焼き)?
Tonpeiyaki is a type of teppanyaki that is often regarded as "B-class gurume" (B級グルメ) in Japan. B-class is a kind of cheap and easy dish that isn't classy or "gourmet" but is totally delicious.
You would usually find Tonpeiyaki in okonomiyaki restaurants and izakayas in the Kansai region (Western Japan like Osaka). It was originally created by the owner of "Hon Tonpei" who invented the recipe inspired by his time in Russia.
Usually tonpeiyaki is more of a side dish than a main, so I recommend serving it with other things. It's quite a popular beer snack too!
The Difference between Tonpeiyaki and Okonomiyaki
While okonomiyaki is made with a batter that contains flour and is round like a pancake, tonpeiyaki doesn't contain any flour and is usually shaped into an oval or roll more like an omelette.
You could say that tonpeiyaki is more like an omelette with an okonomiyaki twist!
Like okononomiyaki, you would usually drizzle tonpeiyaki with okonomi sauce and mayonnaise.
In my recipe, I'll show you how to make okonomiyaki sauce with just a few simple ingredients:
You can also use ketchup or mustard on tonpeiyaki too.
If you don't want to make okonomiyaki sauce by yourself, you can purchase Japan's most popular brand "Otafuku Okonomi Sauce" on Amazon here. It's also vegan!
Main Ingredients for Tonpeiyaki
Here, I will list main ingredients to make tonpeiyaki. They're all simple and accessible so you can easily make it anytime!
Without eggs, you cannot make tonpeiyaki! As I mentioned earler, tonpeiyaki is esentially a pork and cabbage omelette with okonomiyaki toppings!
One tip for making good tonpeiyaki is not overcooking the egg, taking it off the heat while it's still a bit runny is important!
Unlike okonomiyaki, the cabbage is cooked separately here! Again, without cabbage, tonpeiyaki won't be complete!
White cabbage or green cabbage, any cabbage that you'd use to make coleslaw is best for this dish.
Traditionally, pork loin was used for tonpeiyaki, but lots of people opt for thinly sliced pork belly instead. I personally think pork belly would add a good texture and flavour too!
Of course pork is an important element too, but I'd say it's not as crucial as the other main ingredients. And if you can't find thinly sliced pork belly, unsmoked bacon would also work for this recipe.Print