Pork and Cabbage Omelette (Tonpeiyaki)
Pork and Cabbage Omelette (Tonpeiyaki) is a dish popular in the Kansai region. Plenty of shredded cabbage and thinly sliced pork are sautéed, then wrapped in an omelette. Sweet fruity tonkatsu sauce and mayonnaise are a must. Watch the video.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 200 g cabbage cut to 5mm/3⁄16" wide strips
- 80 g sliced pork (thinly sliced and cut into bite size pieces (note 1))
- 1 tsp dashi powder ((note 2))
- 1 tsp mirin
- 1 tsp soy sauce
- 1 tsp oil ((note 3))
- 2 eggs beaten
- 1 tbsp corn flour/cornstarch
- 1 tbsp sake ((or water))
- A pinch of salt
- 2 tsp oil
- Tonkatsu sauce ((note 4))
- Mayonnaise ((Kewpie brand suits best))
- Aonori ((or finely chopped green onion))
Instructions
- 1
Heat oil in a frying pan (note 5) over medium heat. Add pork and sauté for a minute or so until the colour of the pork changes to whitish.
- 2
Add cabbage to the pan and sauté until the cabbage pieces become wilted. About 3-5 minutes.
- 3
Add the rest of the Filling ingredients and mix well, then transfer the filling to a bowl.
- 4
Put corn flour/cornstarch, sake, and a pinch of salt in a small container and mix well ensuring that the mixture is runny with no dense corn flour/cornstarch at the bottom (note 6).
- 5
Add the diluted corn flour/cornstarch to the beaten egg and mix well (note 6).
- 6
Wipe the frying pan with a kitchen paper, and heat oil over medium low heat.
- 7
Pour the egg into the frying pan. As the bottom of the egg starts cooking, mix the egg slightly to make the omelette fluffy.
- 8
While the surface of the egg is still slightly wet, place the filling in the middle of the egg, spreading one direction so that you will have a band of the filling on the egg. You should have about the similar width of the egg-only portion on both sides of the filling.
- 9
Using a spatula, lift one side of the egg-only portion and gently cover the filling. The omelette becomes a shape of wide half circle.
- 10
Turn the heat off and rotate the omelette so that the straight line of the omelette is aligned to the handle of your frying pan and the round side of the omelette is on the left side of the handle (for the right handers).
- 11
Place the frying pan on the edge of a serving place, tilting slightly so that the omelette can easily slide onto the plate.
- 12
Place the spatula underneath the omelette from the straight side, then in one motion flip it over onto the plate. Both sides of the omelette should be tucked in (note 7).
- 13
Drizzle tonkatsu sauce over the omelette drawing a narrow zig-zag pattern. Do the same with mayonnaise, then sprinkle aonori over.
- 14
Serve to share or cut into half and serve individually while hot.