Tonpeyaki (豚平焼き) is stuffed rolled omelet with pork and bean sprouts, simplest explanation. There are options for extra stuffing such as mochi and cheese. It is usually served hot on teppan (hot plate) so that it remained hot, soft mochi or melted cheese, to the last bite. So so so.... yummy!
When you visit Japan, must try this one if dining in a teppanyaki or an okonomiyaki restaurant. All of us in the family love this one so much it is a must order item whenever we patronize the okonomiyaki restaurant nearby. Actually it is easy to cook at home too, I cooked it a few times at home and got the taste I like. Perhaps, you can try the home version first.
Ingredients (2 rolls):
- 50 g sliced pork belly (add more if desired)
- Salt and pepper
- 2 handful bean sprouts
- 4 no. large eggs
- 4 tbsp water + 1 tsp dashi stock granule (or chicken stock)
- 1 block Japanese mochi, slice into 8 pieces lengthwise
- 2 tbsp cooking oil
- Japanese mayonnaise
- Okonomiyaki sauce
- Bonito flakes
- Chopped spring onion
- Season pork with salt and pepper, pan-fry until well cooked. Transfer to a plate and set aside.
- Use the same pan, stir-fry bean sprout for 1 to 2 minutes then transfer to a plate and set aside.
- In a mixing bowl, dissolve dashi stock in water. Add in eggs and beat till egg whites and egg yolks well combined.
- Preheat pan, add in 1 tbsp of oil then pour in half amount of egg mixture. Stir rapidly, stop when the omelet starts to harden.
- Arrange half amount of bean sprout, pork, and mochi in the middle of the omelet, roll it up and seal side down. Cook with low heat for about 1 to 2 minutes.
- Transfer to serving plate, garnish, and serve warm.
- Repeat steps 4 to 6 for another roll.
This recipe is featured in Y3K Recipes issue no. 75 (Nov/Dec 13), along with three other egg recipes. Enjoy!