Tompei-yaki : Japanese pork omelette (とん平焼き)

Name: Tompei-yaki : Japanese pork omelette (とん平焼き)
Yield: 2 people
Cuisine: British
Ingredients: 2 eggs; 3 cabbage leaves; 1 pinch salt; 1 tablespoon vegetable oil; 100 g pork (I like pork belly without skin); okonomiyaki source; mayonnaise

Hurry @hurry

Bristol, England, United Kingdom

This dish has a similar taste to okonomiyaki omelette, but is much easier.

Hurry @hurry

Bristol, England, United Kingdom

This dish has a similar taste to okonomiyaki omelette, but is much easier.

Saved

Ingredients

2 people

2eggs
3cabbage leaves
1 pinchsalt
1 tablespoonvegetable oil
100 gpork (I like pork belly without skin)
okonomiyaki source
mayonnaise

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Steps

1

Cut the cabbage into coarse strips.
2

Slice the pork into bite-sized pieces.
It is easier to cut it into thin slices if it is frozen and half defrosted.
3

Fry the cabbage and pork in oil and salt.
When the pork is cooked, remove it.
4

Mix the eggs and pour into the hot pan.
Heat the pan over a medium heat and when the egg mixture has set slightly, add the cabbage and pork to the centre and roll up.
5

Remove to a plate, top with sauce and mayonnaise and you're good to go!
You can easily shape the omelette by wrapping it in kitchen paper before pouring the sauce over it to give it a nice shape.