Tonpeiyaki: Cabbage Pancake with Pork and Egg
The health benefits of cabbage are well known, and with tonpeiyaki, you'll be able to enjoy a lot of it! The name comes from "ton", meaning pork and "pei" meaning flat in Japanese. Said to have its roots in Osaka, it is now a standard item on any Izakaya menu (casual Japanese restaurant). What's more, tonpeiyaki can be easily prepared at home with a single frying pan. Quick tip: stir fry the cabbage quickly so it keeps its texture. Also, a little potato starch added to the egg makes it easier to wrap around the cabbage "pancake".
1/4 lbs (100g)
Green laver (Aonori)
･･･ 310 Calories
･･･ 411 mg
･･･ 19.2 g
･･･ 19.7 g
･･･ 13.4 g
･･･ 2.9 g
･･･ 251 mg
Cut the cabbage into long strips. Add ingredients A to chopped pork and mix.
Heat the vegetable oil in a frying pan over medium heat and stir-fry the chopped pork. Once pork is fully cooked, add cabbage and stir-fry until tender. Transfer onto a plate.
Beat the eggs and stir in the potato starch. Heat the frying pan over medium heat, add some vegetable oil, and pour in the egg mixture. When the outside edges start to cook, stir it from the outside to the inside with chopsticks. Once the egg is about half cooked, spread it over the bottom of the frying pan and place the ingredient from step 2 on half of it.
Fold the egg to wrap the ingredients, place a plate on the top of the frying pan, and turn it over to transfer the tonpeiyaki onto the plate. Sprinkle with worcestershire sauce, mayonnaise and green laver as you like.