Tonpeiyaki (Pork and Cabbage Omelette)
Thin sliced pork and crunchy cabbage tucked inside a soft omelette, finished with a sweet sticky sauce and mayo.
- Time25 min
- LevelEasy
- Costabout £2.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the ketchup, Worcestershire sauce, the teaspoon of soy sauce and the sugar together for the sauce.
- 2
Heat the first tablespoon of oil in a large non stick pan over a high heat. Fry the pork for 2 minutes until it changes colour.
2 min - 3
Add the cabbage and beansprouts and fry for 2 to 3 minutes until just wilted but still crunchy. Add the soy sauce, then tip onto a plate.
3 min - 4
Wipe the pan, add half the second tablespoon of oil and heat over a medium heat. Beat 3 eggs with a pinch of salt and pour in.
- 5
Stir briefly, then let the base set for 1 minute while the top stays soft and glossy. Spoon half the pork mixture across the middle.
- 6
Fold both sides over the filling, then carefully slide onto a plate, seam side down. Repeat for the second omelette.
- 7
Spoon over the sauce, drizzle with mayonnaise in zigzags and scatter with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.