Ingredients:

  • 200g (7 oz) thinly sliced pork belly, cut into 1-inch pieces
  • 1 cup (85g) shredded cabbage
  • 1/2 medium onion, thinly sliced
  • 1 tablespoon vegetable oil
  • 4 large eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (or dry sherry as a substitute)
  • 1/2 teaspoon grated ginger
  • Salt and pepper to taste
  • Okonomiyaki sauce (or Worcestershire sauce as a substitute)
  • Japanese mayonnaise (Kewpie is the classic, but any mayo will do at a pinch)
  • Aonori (dried seaweed flakes)
  • Katsuobushi (dried bonito flakes)
  • Benishoga (pickled ginger)

Instructions:

  1. Sauté pork belly in vegetable oil until browned and crispy. Add onions and cabbage and cook until softened. Season with salt and pepper. Remove from skillet and set aside.
  2. In a bowl, whisk together eggs, soy sauce, sake, and grated ginger.
  3. Heat a lightly oiled skillet over medium heat. Pour half of the egg mixture into the skillet, creating a thin omelette.
  4. While the egg is still slightly wet, spread half of the pork and cabbage mixture evenly over one half of the omelette.
  5. Using a spatula, carefully fold the omelette in half, covering the filling. Press gently to seal the edges. Cook for another 2-3 minutes per side, or until golden brown and cooked through.
  6. Slide the Tonpeiyaki onto a serving plate. Repeat steps 3-5 for the second serving. Drizzle with Okonomiyaki sauce and Japanese mayonnaise. Sprinkle with Aonori, Katsuobushi, and Benishoga (if using).