Pork and Cabbage Omelette (Tonpeiyaki)

By RecipeTin Japan · 25 min

Ingredients

Instructions

1. Heat 1 tsp oil in a frying pan over medium heat. Add the pork and cook about a minute, until it turns whitish.
2. Add the cabbage and sauté for 3-5 minutes, until wilted.
3. Add the remaining filling ingredients (dashi powder, mirin, soy sauce, 1 tsp oil) and mix well, then move the filling to a bowl.
4. Mix the cornflour, sake and a pinch of salt until smooth and runny, with no dry cornflour settled at the bottom. Stir this into the beaten eggs.
5. Wipe the pan with kitchen paper and heat 2 tsp oil over medium-low heat.
6. Pour in the egg. As the base starts to set, stir gently to make it fluffy.
7. While the top is still slightly wet, spread the filling in a band down the middle, leaving roughly equal widths of plain egg on both sides.
8. Lift one side of the plain egg with a spatula and fold it over the filling to form a wide half circle.
9. Turn off the heat. Rotate the omelette so its straight edge lines up with the pan handle, with the rounded side on the left (for right-handed cooks).
10. Tilt the pan over the edge of a serving plate, then slide a spatula under the straight side and flip the omelette onto the plate in one motion, tucking both sides in.
11. Zig-zag tonkatsu sauce over the top, then mayonnaise, then sprinkle with aonori or chopped green onion. Serve hot, whole or cut in half.

Summarized from RecipeTin Japan's video. Watch it for the details.

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