One of Japan's most beloved soul foods, lighter than Okonomiyaki and perfect with a cold drink.
Tonpeiyaki is a classic Japanese comfort food, beloved in izakayas and home kitchens alike. It looks similar to Okonomiyaki, but the key difference is that Tonpeiyaki uses no flour, making it a lighter, lower-calorie option that still delivers on flavor and satisfaction.
The secret to a perfect Tonpeiyaki is the potato starch mixed into the eggs. This simple addition gives the egg a silkier texture and helps it hold together, making it much easier to wrap around the pork and vegetables without tearing. The result is a beautifully folded egg parcel that's as satisfying to make as it is to eat.
This dish pairs wonderfully with a cold beer or highball, making it a staple at izakayas across Japan. It also works just as well as a hearty side dish at dinner. For extra flavor, try topping it with pickled ginger or a sprinkle of dried bonito flakes, both classic finishing touches that take it to the next level.
Shred the cabbage and slice the pork into bite-sized pieces.
Crack the eggs into a bowl and beat well, then stir in the potato starch until combined.
Heat a drizzle of oil in a frying pan over medium heat. Add the pork and cook until it starts to change color, then add the cabbage and bean sprouts. Season with salt and pepper.
Transfer the pork and vegetables to a plate and set aside. In a separate frying pan, heat a little more oil and pour in the egg mixture.
When the eggs are about halfway set, fold in both sides to form an oval shape. Place the pork and vegetables in the center, then fold the egg over to wrap them, seam-side down.
Top with okonomiyaki sauce, mayonnaise, and sliced green onions to taste.
