Easy!! Not rolling Tonpeiyaki (Japanese daily recipe)

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💗 Easy!! Not rolling Tonpeiyaki




This Japanese-style pork and cabbage omelette is a satisfying one-pan dish made with stir-fried cabbage, bean sprouts, and pork belly, topped with melted cheese and wrapped in a soft egg sheet. Finished with okonomiyaki sauce and mayonnaise, it's a quick and hearty meal inspired by Japanese diner-style comfort food.

💚INGREDIENTS   3 Serving

1/3    cabbage

1 pack bean sprouts

100g  pork belly

50g melting cheese

3  eggs

1/2 chicken broth stock (torigara soup no moto)

A) moderate amount   okonomiyaki sauce

     moderate amount  mayonnase

💛DIRECTIONS

1. Cut the cabbage into julienne stripes.Cut the pork belly into 4cm long.

Divide the cabbage and the bean sprout and the pork belly into three erual parts.

2.Heat the vegetable oil in a frying pan. Add  the bean sprout of amount for one person in a frying pan.Spread the cabbage on the bean sprout.Stir-fry in a low-heat.Add the chicken broth stock of amount for one person.Stir-fry, Line up the pork belly of amount for one person.Cover it.Steam-roast until the pork belly is cooked through. Sprinkle the melting cheese of amount for one person.

3.Crack and beat the eggs in a mixing bowl. Heat the vegetable oil in a another frying pan.Pour in the eggs.Cook the egg until the egg solidify without touching.

4.Arrange 2 in a serving bowl.Cover with 3's eggs.

5.Pour the okonomiyaki sauce and the mayonnaise on 4's dishes. 




What is Tonpeiyaki?

At its heart, Tonpeiyaki is a simple, satisfying dish: thinly sliced pork wrapped in a soft omelet, often topped with a savory sauce, mayonnaise, and a sprinkle of green onions or bonito flakes. It’s somewhat like a minimalist cousin of okonomiyaki, with fewer ingredients but just as much flavor.

It’s also incredibly easy to make at home, requiring only basic ingredients — pork, eggs, cabbage (optional), and some sauce. Think of it as the Japanese version of a pork omelet with a street-food soul.


Why Is It Called "Tonpeiyaki"?

Let’s break down the name:

  • "Ton" (とん) comes from tonkatsu or ton, meaning pork.

  • "Pei" (平) is where things get interesting. It’s said to come from the Chinese name “Tonpei” (or “Dongping”), which is thought to give the dish an exotic flair — even though the dish itself is 100% Japanese.

  • "Yaki" (焼き) simply means grilled or fried, a common suffix in Japanese cuisine (like teriyaki or okonomiyaki).

Despite its slightly foreign-sounding name, Tonpeiyaki has no real Chinese origins. It’s believed the name was created to sound exotic and appealing back in the post-war era when Western and Chinese-inspired dishes were gaining popularity in Japan. Restaurants often gave creative names to dishes to spark curiosity and boost sales.

A Dish Born in Osaka

Tonpeiyaki is said to have originated in Osaka, the heart of Japanese street food culture. During the 1950s and 60s, food stalls and casual diners known as teppanyaki joints were popularizing quick, cheap eats cooked on a hot griddle. Tonpeiyaki was a natural fit: it’s quick to prepare, uses inexpensive ingredients, and delivers bold flavors.

Over time, the dish spread beyond Osaka, becoming a staple in izakayas and even lunchboxes. Though it’s not as famous internationally as okonomiyaki, Tonpeiyaki remains a beloved comfort food across Japan.

Tonpeiyaki Today

In today’s food scene, Tonpeiyaki is being rediscovered as a nostalgic, homey dish that’s easy to whip up in any kitchen. Whether you make it with just pork and eggs or jazz it up with cheese, cabbage, or kimchi, it’s endlessly adaptable.

So next time you’re craving something savory, simple, and satisfying, give Tonpeiyaki a try. It’s more than just a pork omelet — it’s a little slice of Japanese culinary history.

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