Tonpeiyaki (Japanese Pork & Cabbage Omelet)

Introduction

Tonpeiyaki is a comforting Japanese dish that originated in Osaka, made with savory pork, sweet cabbage, and soft, fluffy eggs. It has all the satisfying flavors of Osaka-style comfort food, but comes together quickly with simple everyday ingredients. Finish it with tonkatsu sauce, Japanese mayonnaise, bonito flakes, and aonori for plenty of savory, umami-rich flavor—an easy meal that feels much more indulgent than the effort it takes.

Ingredients

[Servings : 2]

• Thinly sliced pork belly or pork loin: 4–5 slices
• Cabbage, shredded: 2 leaves
• Eggs: 2
• Potato starch: 1 tsp
• Water: 1 tbsp
• Salt: A pinch

Topping

• Tonkatsu sauce: As desired
• Japanese mayonnaise: As desired
• Bonito flakes: As desired
• Aonori (dried green seaweed): As desired

Instruction

1. Heat a little oil in a frying pan over medium heat. Cook the pork on both sides, then add the cabbage and cook until softened. Transfer to a plate.
2. In a small bowl, mix the potato starch with the water. In another bowl, whisk the eggs, then add the potato starch mixture and a pinch of salt.
3. Pour the egg mixture into the pan. Once the egg is mostly set but still soft, place the pork and cabbage on one side.
4. Fold the egg over the filling and cook briefly until the egg is just set while remaining soft inside.
5. Transfer to a plate and finish with tonkatsu sauce, Japanese mayonnaise, bonito flakes, and aonori.

Tips

• Add shredded cheese to the filling for extra richness.
• Mixing potato starch with water before adding it to the eggs helps prevent lumps and makes the egg layer easier to fold.
• Potato starch is optional, but without it the egg may be more delicate and easier to tear.
• Avoid overcooking the eggs. Keeping them soft makes the Tonpeiyaki especially tender and satisfying.