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Tonpeiyaki (Pork and Cabbage Omelette)

  • Author: Yuto Omura
  • Total Time: 10 minutes
  • Yield: Serves 1


How to make fluffy, light and delicious Tonpeiyaki (とん平焼き)! A omelette type dish containing pork and shredded cabbage, topped with tangy, homemade okonomi sauce and creamy Japanese mayonnaise. (Serves 1)


Homemade Okonomiyaki Sauce


  • 2 Medium eggs
  • 2 tbsp Whole milk
  • 1 tsp Oil
  • 50g Cabbage shredded
  • 1 Pinch salt and pepper
  • 1 tbsp Spring onion finely chopped
  • 100g Pork belly thinly sliced (approx 4 slices)
  • Japanese Mayonnaise
  • Aonori (dried seaweed powder)


Homemade Okonomiyaki Sauce

  1. Mix 1 tbsp Worcester sauce, 1 tbsp oyster sauce, 2 tbsp ketchup, 2 tsp honey and 1 tsp soy sauce in a small bowl.


  1. Crack two eggs into a bowl and whisk with 2 tbsp of milk. Set aside.
  2. Heat a pan on medium and add 1 tsp of oil. Once hot, add the shredded cabbage to the pan with a pinch of salt and pepper.
  3. Stir fry the cabbage until slightly softened. Transfer to a plate for later.
  4. In the same pan, add the pork belly and fry on medium until browned on both sides.
  5. Take the pork out of the pan and transfer to the plate with the cabbage. 
  6. Turn down the heat to medium low and add the egg mixture to the pan, cooking it in the fat from the pork.
  7. Fry the egg until half cooked. Be careful not to let the surface get brown. 
  8. Place the cabbage through the center of the egg and place the pork slices on top.
  9. Fold over each edge to make an omelette shape.
  10. Turn the tonpeiyaki out onto a plate and then drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori for the finishing touch.
  11. Enjoy! 
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Sides
  • Method: Frying
  • Cuisine: Japanese

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