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Tonpei-yaki｜Shinpei Kurihara "Gochisousama Channel"'s recipe transcription

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Shinpei Kurihara "Feast Channel"

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Ingredients

cabbage : 150g
豚バラ肉（薄切り） : 100g
卵 : 3個
塩 : 小さじ1/4
黒コショウ : 適量
サラダ油 : 適量
（A）中濃ソース : 適量
（A）マヨネーズ : 適量
（A）削りがつお : 適量
（A）青のり : 適量

Time required

20minutes

Procedure

1) Prepare 01:15
Cut the pork belly into 1 cm wide pieces.
Cut the cabbage into 1-1.5 cm squares.
Cut the cabbage core into thin slices.
Break the egg into a bowl and beat it.
2) Fry the ingredients 02:38
Heat the omelet, add the cooking oil, add the pork belly and fry over high heat.
When the pork belly is half cooked, add half the cabbage and fry.
When the pork belly and cabbage are cooked, add the remaining cabbage and fry.
Add salt and black pepper and mix the whole.
3) Finish 05:17
Add beaten egg to 2, cover and steam over medium low heat for about 3 minutes.
Place the plate face down on the omelet, turn it over, and serve it on the plate.
Complete by topping (A) as you like.

Point

・ Cut the pork belly and cabbage to the same size.
・ When frying pork belly, stir-fry it with chopsticks so as not to get lumpy.
・ When frying cabbage, it is best to fry the core first.
・ When adding beaten eggs, make sure that the eggs are spread evenly.
・ Before transferring to a plate, peel the eggs from the edge of the omelet with a spatula and shake the whole to make the dough easier to peel off.
・ By using an omelet, the dough becomes easier to organize.