serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ultimate Omelette
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp (40 ml) oil
- 50 g thinly sliced pork belly, cut into 5 cm pieces
- 2 cups thickly sliced cabbage
- ½ small onion, thickly sliced
- ¼ cup bean sprouts
- Salt and black pepper
- 3 eggs, beaten
- Okonomiyaki sauce, to serve
- Japanese mayonnaise, to serve
- 1 tsp aonori (Japanese dried sea lettuce), to serve
Instructions
- Heat a small frying pan over high heat, then add half the oil and fry the pork belly until lightly browned. Add the cabbage and onion and fry until the cabbage is wilted. Add the bean sprouts and toss to combine. Remove everything from the pan to a plate and set aside.
- Return the pan to medium heat with the remaining oil. Add the eggs and mix until nearly set. Place the pork and vegetable filling along the centre of the eggs, then fold up the edges to enclose the filling to form a filled omelette.
- Invert the tonpeiyaki onto a large serving plate and drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ultimate Omelette
