Never heard of ‘Tonpeiyaki’? It’s similar to ‘Okonomiyaki’ which is now very popular worldwide. There are many variations these days, and some people believe that ‘Tonpeiyaki’ is stir-fried Pork & Cabbage stuffed Omelette, but originally it is not. Read the Method below and find out how easy it is to cook.
1 to 2 Serving
1/4 cup Plain Flour
1 pinch Salt
1/4 cup Water
Oil for cooking
100g thinly sliced Pork Belly
Salt & White Pepper
1 Spring Onion *finely chopped
Thinly Sliced Cabbage to serve *optional
- In a small bowl, combine Plain Flour, Salt and Water, mix well and make batter.
- Heat a frying pan, turn the heat to low, and apply a small amount of Oil. Spread the batter and make a thin pancake like a crepe.
- Crack Eggs onto the pancake, break the yolks and spread evenly.
- Arrange the thin slices of Pork Belly on the Egg, and season with Salt & White Pepper. By then, Egg is half-cooked and you should be able to flip the whole thing over. *Note: Use a large plate. Slide the whole thing onto the plate, then flip over into the pan.
- Cook until Pork is nicely browned.
- Place the Tonpeiyaki on a serving plate, dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with finely chopped Spring Onion. ‘Aonori’ is a popular topping, but it is too hard to find. Spring Onion is good enough.
- *Note: I like to serve Tonpeiyaki with finely sliced Cabbage, but it is optional.
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