Shredded Cabbage and Sliced Pork Omelet

Shredded Cabbage and Sliced Pork Omelet

Be tempted by this delectable sauce accented with the earthy flavor of aonori seaweed flakes.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • This recipe is called "Tonpei Yaki" in Japanese. Tonpei Yaki is an easier version of Okonomiyaki (a savory pancake), both are classic Osaka dishes.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

300 g (10.6 oz. or 1/4 head)


2 tsp

as desired

as desired


1 Tbsp


  1. Chop the pork into 1 cm (0.4 in.) width pieces.
  2. Thinly slice up the cabbage core, then chop the leaves into 5 mm (0.2 in.) widths.
  3. Beat the eggs. Into 1 tsp of potato starch mix 1 Tbsp of water (A) and add in to the eggs.
  4. Heat 1 tsp of vegetable oil in a fry pan, cook (1) for 3-4 minutes, add in (2) and cook over medium to high heat. Add the soy sauce using a circular motion, boil off the cooking liquids, then remove onto a plate.
  5. Quickly clean the fry pan, heat 1 tsp of oil, pour in (3), stir about 3-4 times and flatten into a thin layer. Place (4) on top, wrap the omelet around (4) and then serve onto a dish. Make an opening and decoratively squirt on mayonnaise and Worcestershire-style sauce as desired and sprinkle on green nori seaweed flakes.

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