Cabbage Pancake with Pork and Egg


  • By
    Rie Nakamura
  • Time
    25 minutes
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".

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 0.25  cabbage Cabbage
  • 3.53  oz Chopped pork
  • eggs Egg
    • A
    • tsp Sake
    • 0.5  tsp Grated garlic
  • tsp Potato starch
  • 0.5  tbsp vegetable oil
  • tbsp Worcestershire sauce
  • tbsp Mayonnaise
  • as needed Green laver (Aonori)


Step 1

Cut the cabbage into long strips. Add ingredients A to chopped pork and mix.

Step 2

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.

Cabbage Pancake with Pork and Egg

Step 3

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.

Cabbage Pancake with Pork and Egg

Step 4

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.

Cabbage Pancake with Pork and Egg

Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.