I would say that Tonpeiyaki is one of the most popular soul foods for Japanese people. It looks very similar to Okonomiyaki. The difference is that Tonpeiyaki does not use flour so it has less calories. This dish is great with a drink, or as a side dish for dinner.
By adding potato starch to the eggs, the eggs hold better, making it easier to wrap the pork and vegetables without breaking. Pickled ginger or dried bonito would make a great addition as well.
Okonomiyaki (Tonpeiyaki) with Bean Sprouts & Cabbage
- 80 g Shaved Pork
- 2 pieces Eggs
- 50 g Cabbage
- 100 g Bean Sprouts
- 10 g Green Onion
- 5 g Potato Starch
- Okonomiyaki Sauce To taste
- 10 g Kewpie mayo
- Cut the cabbage into chunks, and cut the shaved pork into pieces of the same size.
- In a bowl, beat the eggs well, then mix in the potato starch.
- Heat the pork in a frying pan with oil. Once the pork begins to change color, add in the cabbage and bean sprouts. Add salt & pepper to taste.
- Move the pork and vegetables to a different dish, then in another frying pan, begin frying the eggs.
- When the eggs are about half done, fold both sides of the egg over. Wrap the egg over the pork and vegetables, and make sure the folded side is down.
- Add okonomiyaki sauce, mayonnaise, and green onions to taste.