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Tonpeiyaki (Pork and Cabbage Omelet)
Serves 2 (cut 1 large omelet) · About 20 min
Stir-fried pork and cabbage wrapped in a thin omelet, topped with sauce and mayonnaise. A common dish at teppanyaki (griddle) restaurants in Osaka.
① Cut and beat the eggs→② Stir-fry the pork and cabbage→③ Cook the eggs→④ Wrap and flip→⑤ Add the sauce
What to buy
Meat & eggs
Vegetables
Seasonings & dry goods
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How to make it
1
Cut, and beat the eggs
- On a cutting board, cut the cabbage into thin strips 5 mm wide
- Cut the pork into pieces about 5 cm long
- Crack 3 eggs into a bowl, add a pinch of salt, and mix well with chopsticks, cutting through the egg white
How to tell it's doneYou can't see any lumps of egg white, and it's all the same yellow.
2
Stir-fry the pork and cabbage, then take them out
- Heat 1 tsp vegetable oil in a frying pan over medium heat, spread the pork in the pan and stir-fry
- When the meat changes color, add the cabbage and stir-fry for 2 minutes more
- Sprinkle a pinch each of salt and pepper, mix, and move it to a plate
How to tell it's doneThe cabbage is soft. Cut the thickest piece of pork: no pink inside.
3
Spread the egg into a circle and cook
- Quickly wipe the pan with a paper towel, add 1 tsp vegetable oil, and heat over medium heat
- Pour in all the egg mixture and tilt the pan to spread it into a circle
How to tell it's doneThe edges of the egg are set, and the top is still a little runny (half-cooked).
4
Add the filling, fold, and flip onto a plate
- Turn to low heat and put the filling from step 2 in a line across the middle of the egg
- With a spatula, fold the top and bottom sides of the egg over the filling
- Cook like this for 30 seconds so the edges stick together
- Hold a plate upside down over the pan, then flip the pan and plate together to move it onto the plate (don't let your hands touch the egg)
How to tell it's doneIt's on the plate with the seam side down. When you press the end with chopsticks, no runny egg comes out from inside.
Be carefulIf flipping feels scary, cut it in two with a spatula and move one piece at a time to the plate. Be careful not to touch the hot part of the pan with your wrist.
5
Add the sauce and mayonnaise
- Spread 2 tbsp okonomiyaki sauce on top
- Drizzle 1 tbsp mayonnaise in thin lines
- If you have them, top with bonito flakes and aonori (green seaweed flakes)
- Cut it in half on a cutting board and share between 2 people
ReadyBrown sauce and white mayonnaise are drizzled over the yellow egg.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg toreThe egg set too much in step 3, or the pan was too small. Hide the tear with the filling; it's fine to eat with sauce on top. Next time fold it while the top is still runny.
The egg stuck to the panThere wasn't enough oil after wiping the pan. Next time spread the oil over the whole pan before adding the egg.
The inside is wateryThe cabbage in step 2 was still watery. Next time stir-fry the cabbage until soft.
The flavor is weakAdd a little more sauce. Also check you didn't forget to season the meat with salt and pepper.
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