Wednesday, 27 May 2015

Low Carb Okonomiyaki

Tuesday Dinner

- Low Carb Okonomiyaki
- Leftover Chicken

Okonomiyaki, sometimes called as Japanese savoury pancake is a popular Japanese dish in Australia.  I made a low carb version using soy pulp (Okara) and tin tuna.  It was light and fluffy but I will make it with bacon next time.  Sweet and savoury sauce is always a winner for hubby.

Low Carb Okonomiyaki (Japanese savoury pancake) Recipe (Serves 4)


  • 200g Okara
  • 100g water or Dashi
  • 2tsp psyllium husk
  • 4 eggs
  • 200g tin tuna
  • 1Tbsp mayonnaise
  • 200g cauliflower leaves or cabbage, finely chopped
  • 1tsp fish(bonito) powder
  • 1/2~1tsp salt
  • 1/2tsp baking powder (can be omitted)


  1. In a large bowl, mix all the ingredients together
  2. Heat a frypan with a small amount of oil, pour the mixture in and spread evenly
  3. Once the edges are browned, transfer it to an oven
  4. Cook in the 180˚C oven until browned and cooked through for about 20mins
  5. Serve with bonito flakes, Aonori seaweed, Okonomi sauce* and red ginger.
*Okonomi sauce is a thick sweet and savoury sauce for Okonomiyaki or Takoyaki.  It can be made by mixing oyster sauce, tomato sauce, Worcestershire sauce, soy sauce and honey.

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