Okonomiyaki - Japanese Vegetable Pancakes
Full of veggies and oh so delicious! Swirls of tangy sauces and delicate Bonito flakes make this dish absolute superb.
Ingredients
- 1 cabbage shredded or chopped thinly
- 1 cup organic all purpose flour or low-carb alternative
- 4 large eggs organic, cage-free, or amber yolks
- ¾ cup beef bone broth (traditionally, they use dashi)
- 1 medium onion sliced thinly
- oil for cooking
- ½ lb ham, pork belly, or bacon (alternatively, you can use shrimp or mushrooms for vegetarians)
- salt and pepper to taste
Okonomiyaki Sauce
- 4 Tbsp sugar free ketchup
- 3 Tbsp Worcestershire sauce
- 2 Tbsp erythritol
- 1 tsp fish sauce Red Boat
Mayo Sauce
- ½ cup mayo organic, avocado (or whatever you prefer)
- 1 tsp mirin
- 1 tsp rice vinegar unseasoned
Okonomiyaki Toppings
- 1 pinch Dried Bonito Flakes optional
- garnish green onions sliced
- garnish chives sliced
- side pickled ginger optional
- side kimchi
- pinch sesame seeds optional
Instructions
- Combine flour, salt, eggs, bone broth mix well.
- Add onion and cabbage, stir well, set aside
- Heat pan with oil over medium heat, add a scoop of the batter to hot pan. It's easier to make smaller, thinner okonomiyaki, make sure yours aren't too much bigger than the width of your spatula!
- To the uncooked top of the okonomiyaki - If using, add pork belly, bacon, or ham, cover with lid for 2 minutes before flipping.
- Flip and cook until both sides are golden brown.
- Swirl on mayo sauce and okonomiyaki sauce, top with optional toppings.
Notes
For a low-carb version of this recipe, replace flour with a mixture of almond and coconut flour. I have also used almond, coconut, flax, and pecan in a combination. If necessary, add an extra egg to make it stick together.
Tried this recipe?Let us know how it was!