Heat a frying pan, spread out the pork slices, and cook them on both sides.
Add in the tempura crumbs and mix them with the pork.
Crack an egg over the mixture and mix it together with the pork and tempura crumbs while beating it. When the egg is half-cooked, stop the heat.
Transfer the tonpeiyaki to a plate and cover it with tonkatsu sauce, ketchup, and mayonnaise in that order to serve.
Story Behind this Recipe
Whenever I go to an okonomiyaki restaurant I always order my beloved tonpeiyaki. I made this recipe while trying to remember that flavour.
Thinly sliced pork shoulder meat contains some fat so I didn't need to oil the frying pan. However, if you are using a pan that tends to stick or a different cut of meat, please use some vegetable oil. I use a marble-coated frying pan.