Low Carb Okonomiyaki
Low Carb Okonomiyaki
This delicious Low Carb Okonomiyaki recipe is gluten and sugar free but is a delicious version that you are going to love. Sugar loaded Okonomi sauce is traditionally served on these delicious hot cakes but I’ve come up with a delicious Okonomi Salsa to take its place and it goes brilliantly with this dish. The texture of this sauce is not like the traditional sauce, which can only be achieved by adding lots of sugar and thickeners, and it is quite different in texture to the traditional sauce, but it tastes divine. You really can’t compare these two sauces though as it’s a bit like comparing a processed Mexican Salsa to a fresh salsa that you made yourself.
This is one of my favorite dishes from when we lived in Tokyo, and Okonomiyaki, like all food in Japan has very regional influences. Some love it with bacon added, others with squid, while other variations could include adding sweet potato, cheese or filling it with Yakisoba. I love that this Low Carb Okonomiyaki recipe has bought it back into my life.
If you’ve never eaten it before you are in for a treat. Okonomiyaki is a cabbage and egg based, thick hot cake that is traditionally served drizzled with mayonnaise and Okonomi sauce, as well as bonito flakes and another form of seaweed called aonori, which looks a little like dried parsley. I make my own mayonnaise but you can also use store bought mayonnaise as well, just check for added sugars and preservatives. Although I’m a bit of a traditionalist when it comes to topping okonomiyaki, you can vary how you serve this recipe by adding any topping that you like, such as egg, vegetables, daikon, radish or salad. Try making plain Okonomiyaki and topping it with egg and serve with crispy bacon for a fantastic breakfast/brunch idea.
I like to make up the full recipe, even if I only want a single serve of hot cakes, then store the remainder in the fridge and cook when I want to over a couple of days. If the mix thickens (and it will,) I simply add another egg and mix it in well before frying the hot cakes.
I have given you a couple of different flavour variations to try. You can just make the basic recipe on it’s own if you wish, without any flavour variations and it is delicious, especially when served garnished in the traditional way. The bacon and cheese version was made for our family by some Japanese students that stayed with us many years ago, so is a bit of a favourite of mine. Adding cooked chopped squid, octopus or calamari is another favorite way to serve it, reminding me a little of Takoyaki, if you are a fan of that dish.
You can buy Tamari (Japanese soy sauce), Bonito flakes and Aonori from specialty stores. Just be wary of non Japanese brands of Tamari, such as Kikkoman, as they can contain gluten and other additives. Do yourself a ‘flavour’ and don’t use soy sauce in place of Tamari, which is a far more natural and superior product. It’s fermented slowly, is less salty, higher in protein, gluten free and doesn’t have additives or preservatives.
I hope you enjoy this recipe.
Low Carb Okonomiyaki
Makes approximately 7- 8, 10-12 cm/4.5-5" hot cakes
Basic Hot Cake Mix
300 gms finely chopped cabbage
2 spring onions sliced thinly-the fleshy part and green tops
6 large eggs
2 Tbspns psyllium powder
2 Tbspns coconut flour
2 Tbspns almond meal/flour
1 Tbspn Tamari
½ tspn salt
Ground pepper to taste
Optional additional flavouring suggestions to mix into the hot cake mix
1. Add 100 gms bacon strips and/ or 80 gms grated tasty cheese
2. Add 100 gms diced pre-cooked calamari/squid or octopus
3. Add approx 100 gms other low carb vegetables such as grated sweet potato, grated kent or japanese pumpkin onion, zucchini, brussel sprouts, etc.
*Note that if the mixture thickens too much with these additions simply add another egg to the mix.
1. Add a splash of EVOO-extra virgin olive oil to a heavy based frying pan on medium heat.
2. Add just under ½ cup of pancake mixture and shape into approximately a 10-12 cm/4.5- 5" round, using a spatula to smooth the edges.
3. Cook for 2 minutes on each side or until cooked through and browned on both sides. Repeat the process with remaining pancake mix to create 7-8 hot cakes.
*Don't make them too big or it will be difficult to flip them.
Low Carb Okonomi Salsa Sauce
2 Medium tomatoes
2 tspns Worstershire sauce-omit if you are avoiding due to carbs but it will impact on flavour
2 tspns Tamari
1 tspn Dijon mustard
¼ tspn crushed ginger
1/2- 1 tspn Monk Fruit Lacanto or preferred sweetener-optional
Blitz all ingredients in a processor/blender till sauce is smooth.
Serve okonimyaki individually while still warm.
For a traditional topping, drizzle with Okonomi Salsa and mayonnaise (I use this recipe for home made mayonnaise but you could use a quality store bought one), then top with 1-2 tablespoons of Bonito flakes and 1/2 teaspoon of Aonori seaweed- my recommended and favourite way to eat it.
You can also top it with fried egg, salad, vegetables, sliced radishes or daikon, etc.
Try serving the basic hot cake for breakfast with an egg on top and bacon on the side.
Tamari, Bonito flakes and Aonori are available from Asian/Japanese stores. Note that I really recommend you make the effort to use these products as they really enhance the flavour of this dish.
A KETohh creation