1cuporganic all purpose flouror low-carb alternative
4largeeggsorganic, cage-free, or amber yolks
¾cupbeef bone broth(traditionally, they use dashi)
½lbham, pork belly, or bacon(alternatively, you can use shrimp or mushrooms for vegetarians)
salt and pepperto taste
4Tbspsugar free ketchup
3 TbspWorcestershire sauce
1tspfish sauceRed Boat
½cupmayoorganic, avocado (or whatever you prefer)
1 tsprice vinegarunseasoned
1pinchDried Bonito Flakesoptional
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.
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.