What is okonomiyaki? Well, it’s a deliciously prepared savory pancake that gets stuffed with meat and shredded cabbage. As if that’s not enough, it’s slathered in tangy BBQ sauce and mayo before finally dusted with powdered seaweed and bonito flakes. When the server brings the plate to your table the bonito dances across on top and your friends go, “Wow!” It’s a really special experience.
That’s the simple version anyway, because Japan has hundreds of different types of okonomiyaki. The name for this dish roughly translates to “how you like it.” So feel free to change this dish to suit your tastes. Different meat? Runny egg? Cheese? As you wish!
I’ve got a little confession to make…
Okonomiyaki is my thing. I love going to all the little family run shops in San Francisco’s Japantown and trying as many different variations as I can find. Well, I used to anyway – because okonomiyaki is definitely not keto friendly.
Yes, this is not traditional okonomiyaki. There will be differences in the batter and sauces. However, it’s pretty close! When I took my first bite I felt instantly transported back to my favorite eatery. Now I know I truly don’t have to go without one of my favorite foods!
Here are some tips regarding ingredients:
- I recommend maple brown flavored G Hughes sugar-free BBQ sauce. I think any of their other sauce flavors would work perfectly fine as well.
- In regards to the mayo, some people like to add a little sweetener when replacing Japanese style mayonnaise. I don’t think it’s necessary though.
- Typically thin sliced pork belly is used instead of bacon. I went with bacon for this recipe because in some areas it may be a lot easier to find. If you can access it then this would be a great thing to try! I think Canadian bacon would be lovely as well.
- You might have some trouble finding the ao nori and bonito flakes. I like to buy these at our local Japanese market because the prices and selection are always great. Korean and Chinese markets will sometimes carry a selection of Japanese products as well. I’ve included links where you can easily pick these up online if you have trouble sourcing these items in your area.
Finally, the most important tip that I can give you is that okonomiyaki is best eaten hot. As fresh off the cook top as you can get it!
Yields 2 servings of keto okonomiyaki
- 1 tablespoon butter, softened
- 1 tablespoon cream cheese, softened
- 2 tablespoons almond flour
- 1 tablespoon flax meal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 3 ounces green cabbage, shredded
- 2 slices bacon, thickly sliced
- ¼ cup mayonnaise
- 1 teaspoon unseasoned rice vinegar
- 1 ½ tablespoons sugar-free bbq Sauce
- ½ tablespoon seaweed flakes (or nori flakes)
- 1 tablespoon bonito flakes
1. Preheat a 12-inch skillet over medium heat. In a small bowl mix together the 1/4 cup of mayonnaise and teaspoon of unseasoned rice vinegar. Load sauce into a squeeze bottle if available.
2. Add the butter and cream cheese into a mixing bowl. Make sure that they are quite softened. If your house is too cold then feel free to microwave or otherwise heat gently.
3. Add the almond flour, flax meal, baking powder, and salt to the mixing bowl.
4. Stir the dry ingredients into the butter and cream cheese until a smooth batter is formed.
5. Add the egg into the batter and stir until fully incorporated.
6. Mix the cabbage into the batter, being careful that all of the cabbage is thoroughly coated.
7. Cut the bacon slices horizontally into square pieces and fry in the preheated skillet.
8. Once the bacon has crisped up on one side, flip it over. Arrange the bacon as a tight circle in the center of your skillet. Normally the bacon will kick off enough grease that you will not need to add any to your pan, especially if using a nonstick skillet. If you are using a stainless steel skillet then you might want to add a little oil.
9. Spread the okonomiyaki batter over the bacon and form a pancake. I find it helpful to use a silicone spatula because the batter is so sticky.
10. Cover the pancake with a lid and cook for 5-7 minutes. You want the bacon and batter to be browned on the bottom and mostly cooked through before flipping.
11. Once you are ready to flip, use a spatula to loosen it up around the edges. It shouldn’t be stuck, but you’ll want it to be completely free of the pan before you attempt to flip it. If there is no oil left in the pan then you might want to add a little bit. Once the pancake is loose, then flip it over. If you are having difficulty with one spatula then don’t be afraid to use two. If your cake breaks, don’t worry too much though because it’s going to be covered in toppings anyway.
12. Cover the pan again and allow to cook for an additional 5-7 minutes.
13. Transfer to a plate.
14. Spread the BBQ sauce over the top of the pancake.
15. Then, squeeze on the mayo. You can create whatever pattern you like.
16. Lastly, sprinkle on the seaweed and top with bonito flakes. If your dish is still hot and steamy then you just might catch them dancing! Cut into quarters and serve.
This makes a total of 2 servings Keto Okonomiyaki. Each serving comes out to be 487.38 Calories, 45.02g Fats, 4.16g Net Carbs, and 10.32g Protein.
|Keto Okonomiyaki||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 tablespoon butter, softened||102||11.52||0.01||0||0.01||0|
|1 tablespoon cream cheese, softened||51||4.99||0.8||0||0.8||0.89|
|2 tablespoons almond flour||85||7.5||2.5||1.5||1||3|
|1 tablespoon flax meal||70||6||4||4||0||3|
|½ teaspoon baking powder||2||0.01||1.17||0.1||1.07||0|
|¼ teaspoon salt||0||0||0||0||0||0|
|1 large egg||72||4.75||0.36||0||0.36||6.28|
|3 ounces shredded green cabbage||22||0.09||5.22||2.2||3.02||1.15|
|2 slices bacon, thickly sliced||180||14||0||0||0||5|
|1/4 cup mayonnaise||374||41.17||0.31||0||0.31||0.53|
|1 teaspoon unseasoned rice vinegar||0||0||0||0||0||0|
|1 1/2 tablespoons sugar-free bbq Sauce||7||0||1.5||0||1.5||0|
|1/2 tablespoon seaweed flakes (ao nori flakes)||1.75||0.01||0.26||0.02||0.24||0.29|
|1 tablespoon bonito flakes||0||0||0||0||0||0.5|