Tonpeiyaki (pork and cabbage omelette)

Ingredients

• 2 tbsp (40 ml) oil
• 50 g thinly sliced pork belly, cut into 5 cm pieces
• 2 cups thickly sliced cabbage
• ½ small onion, thickly sliced
• ¼ cup bean sprouts
• Salt and black pepper
• 3 eggs, beaten
• Okonomiyaki sauce, to serve
• Japanese mayonnaise, to serve
• 1 tsp aonori (Japanese dried sea lettuce), to serve

Instructions

1. Heat a small frying pan over high heat, then add half the oil and fry the pork belly until lightly browned. Add the cabbage and onion and fry until the cabbage is wilted. Add the bean sprouts and toss to combine. Remove everything from the pan to a plate and set aside.
2. Return the pan to medium heat with the remaining oil. Add the eggs and mix until nearly set. Place the pork and vegetable filling along the centre of the eggs, then fold up the edges to enclose the filling to form a filled omelette.
3. Invert the tonpeiyaki onto a large serving plate and drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and serve.

Photography by Jiwon Kim.

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