Easy Tonpeiyaki | Japanese Home Cooking #shorts

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Cut the cabbage into thin shreds and the pork belly into 1.3 cm pieces.
2. Stir 1 tsp potato starch or cornstarch into 1 tsp water. Cut the eggs gently with chopsticks until they are just combined, without whisking air in. Add the starch mixture.
3. Heat 1 tbsp oil in a 10-inch pan over medium heat. Cook the pork for 2 to 3 minutes until no longer pink.
4. Add the cabbage and the black pepper. Cook 2 to 3 minutes until wilted and tender.
5. Add the soy sauce and mirin and stir. Move the filling to a plate and wash the pan.
6. Dry the pan, return it to medium heat and add 1 tbsp oil. When it shimmers, pour in the egg and tilt to spread. Pop the bubbles with a chopstick and swirl to fill the holes. Cook until set on the bottom but still runny on top.
7. Lower the heat to medium-low. Place the filling in a log down the centre of the omelette, about as long as the pan and 5 to 7.5 cm wide. Fold both sides over the filling.
8. Slide the omelette to the edge, tip it onto a plate, and shape it into a rectangle with a paper towel and your hands.
9. Drizzle with okonomiyaki sauce and Kewpie mayonnaise in a zigzag, then sprinkle with aonori. Serve immediately.

Summarized from Just One Cookbook's video. Watch it for the details.

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