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 -click for a really simple recipe that will take less than 2 minutes to make. You can also use store bought mayonnaise as well, such as Kewpie, but 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.
Savory Pancake Mix
- 300 gms /10.5 oz finely chopped cabbage
- 2 spring onions sliced thinly-the fleshy part and green tops
- 6 large eggs
- 2 tablespoons psyllium powder
- 2 tablespoons coconut flour
- 2 tablespoons almond meal/flour
- 1 tablespoon Tamari
- ½ teaspoon salt
- Ground pepper to taste
Optional additional flavouring suggestions to mix into the pancake mix
- Add 100 gms bacon strips and/ or 80 gms grated tasty cheese
- Add 100 gms diced pre-cooked calamari/squid or octopus
- Add approx 100 gms other low carb vegetables such as grated sweet potato grated kent or japanese pumpkin onion, zucchini, brussel sprouts, etc.
Low Carb Okonomi Salsa Sauce
- 2 medium tomatoes
- 2 teaspoons Worstershire sauce-omit if you are avoiding due to carbs but it will impact on flavour
- 2 teaspoons Tamari
- 1 teaspoon Dijon mustard
- ¼ teaspoon gingercrushed
- 1/2- 1 teaspoon Monk Fruit Lacanto or preferred sweetener-optional
- Blitz all ingredients in a processor/blender till sauce is smooth.
- Mayonnaise or Kewpie Mayonnaise
- Bonito flakes
- Aonori flakes
- Mix all of the ingredients for the pancakes together and let sit for a few minutes. Note that if the mixture thickens too much with any additions you may add, simply beat another egg into the mix.
- Add a splash of EVOO-extra virgin olive oil to a heavy based frying pan on medium heat. 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. Don't make them too big or it will be difficult to flip them.
- 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. *
- Serve hot. For a traditional topping, drizzle with Okonomi Salsa and mayonnaise. 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.