Ingredients:

  • 2 large eggs
  • 2 tbsp all-purpose flour (25g)
  • 2 tbsp dashi stock (30ml) (or water with a pinch of dashi powder)
  • 1 tsp soy sauce (5ml)
  • 1/4 tsp salt (1.5g)
  • 1/4 tsp black pepper (0.5g)
  • 4 oz (115g) pork belly, thinly sliced
  • 1 cup shredded cabbage (85g)
  • 1/4 cup bean sprouts (25g)
  • 1 tbsp vegetable oil (15ml)
  • Okonomiyaki sauce, to taste (approx. 2-3 tbsp per serving)
  • Japanese mayonnaise (Kewpie), to taste (approx. 1-2 tbsp per serving)
  • Aonori (dried green seaweed flakes), to taste
  • Katsuobushi (dried bonito flakes), to taste
  • Pickled ginger (beni shoga), optional

Instructions:

  1. In a mixing bowl, whisk together the eggs, flour, dashi (or water and dashi powder), soy sauce, salt, and pepper until smooth. Set aside.
  2. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the pork belly and cook until browned and crispy, about 3-5 minutes. Remove the pork from the skillet and set aside. Leave the pork fat in the pan.
  3. Add the shredded cabbage and bean sprouts to the skillet and sauté until softened, about 3-5 minutes. Season lightly with salt and pepper.
  4. Reduce the heat to medium. Pour half of the egg batter into the skillet over the cabbage and bean sprouts, spreading it evenly to create a thin layer.
  5. Arrange half of the cooked pork belly on top of the batter. Cook for about 2-3 minutes, or until the bottom of the omelette is set and slightly golden brown. Using a spatula, carefully fold the omelette in half, forming a half-moon shape.
  6. Continue to cook for another 2-3 minutes, or until the omelette is cooked through and golden brown on both sides.
  7. Transfer the tonpeiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi. Serve immediately with pickled ginger, if desired.
  8. Repeat steps 2-7 for second serving.