Authentic Tonpeiyaki (Easy Japanese Pork & Cabbage Omelette)

By Sudachi · 20 min

Ingredients

Instructions

1. Whisk the Worcestershire sauce, oyster sauce, tomato ketchup, honey and soy sauce together in a small bowl and set aside for the sauce.
2. Crack the eggs into a bowl, add the whole milk and whisk until combined. Keep it near the stove.
3. Heat a pan on medium and add the oil. When hot, add the shredded cabbage, chopped green onions, salt and pepper. Stir-fry until slightly softened, then move to a plate.
4. In the same pan, fry the pork belly slices in a single layer over medium heat until seared on both sides and the fat is crispy. Move the pork to the plate with the cabbage and put the pan back on the heat.
5. Lower the heat to medium-low and wipe out excess pork fat with kitchen paper, leaving a thin layer. Pour in the egg mixture.
6. When the egg is half cooked, spread the cabbage across the centre and lay the pork on top. Lower the heat if the base starts to brown too much.
7. Fold two parallel edges over to form an omelette shape.
8. Flip the omelette onto a serving plate. Drizzle with the okonomiyaki sauce and the Japanese mayonnaise, then sprinkle with the aonori.

Summarized from Sudachi's video. Watch it for the details.

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