Low Carb Okonomiyaki
Low Carb Okonomiyaki
Delicious Low Carb Okonomiyaki is gluten and sugar free recipe. While sugar loaded Okonomi sauce is traditionally served on these delicious hot cakes, I’ve come up with a delicious low carb Okonomi Salsa to use instead. It goes brilliantly with this dish and is really quick and easy to make. The texture is different to the traditional sauce, which is made using lots of sugar and thickeners. The flavors are amazing and tastes very similar to the traditional sauce.
You really can’t compare these two sauces though. It’s a bit like comparing a processed Mexican Salsa to a fresh salsa that you made yourself. For a quick and easy topping, I often use a sugar free BBQ sauce and mayonnaise as the topping. It’s quick and easy and is perfect for when you don’t have time to make the okonomi salsa. If you are in Australia, you should try the ‘Celebrate Health BBQ Sauce’ from Coles supermarkets. It goes really well with this recipe.
This is one of my favorite dishes from when we lived in Tokyo. Okonomiyaki, like all food in Japan has very regional influences. Some love it with bacon added, others with squid, while other variations could include sweet potato, cheese or filling it with Yakisoba. I love that Low Carb Okonomiyaki recipe means I can enjoy it on a keto low carb diet.
If you’ve never eaten it before you are in for a treat. Okonomiyaki is a cabbage and egg based, thick hot cake. It’s 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 such as Kewpie. Make sure you check for added sugars and preservatives.
ALTERNATE SERVING IDEAS FOR LOW CARB OKONOMIYAKI
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. Try topping with fried egg, vegetables, daikon, radish or salad. I love making plain Okonomiyaki and topping it with egg and serve with crispy bacon for a fantastic breakfast/brunch idea.
I can’t wait to hear what you think of this recipe.
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.