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)

Ingredients

• 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)

Method

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.