Healthy Cabbage Okonomi Yaki: Less Carbs & More Fiber!

This healthy savory Japanese pancake will fill you up and taste amazing without any of the guilt of the more carb-heavy traditional recipe. It’s pretty simple to make, and can be prepared in advance or even frozen easily (to defrost simply chuck it in an oven or microwave and top with favoured sauces)! Potato starch can be found in western markets as well.

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★ Ingredients for 1 Serving

　・¼ ~ ½ cabbage, shredded
　・1 green onion, chopped
　・⅔ tsp hondashi
　・1 Tbsp of red ginger
　・1 ½ packs of dried bonito flakes
　・2 Tbsp of shredded mozzarella
　・2 Tbsp potato starch
　・½ tsp salt
　・1Tbsp olive oil
　・1 Egg
　・3~5 pieces of thinly sliced pork/steak (or 2 slices of bacon)

Toppings:
　・Okonomiyaki Sauce
　・Japanese Mayonnaise
　・Aonori or Nori for garnish

★ Cooking Recipe

1.) Slice cabbage and cut green onion
You can use slicer, but slicing by knife will make better texture when the cabbage’s cooked.

2.) Put the sliced cabbage and green onion in ziplock bag

3.) Add 1~2 spoon of Katakuriko (starch), salt, hondashi, katsuobushi, shredded mozzarella cheese, red ginger.

4.) Shake the bag well.

5.) Warm up the pan and put olive oil.

6.) Put the ingredients in the bag to the pan and cover with a lid and cook one side for 2 minutes.

7.) after one side cooked, make a dent on the top.

8.) Drop an egg on the dent and put the slices of pork on it.

9.) Turn it over and push it gently to make it flat and even, and cook other side for 2 minutes again.

10.) When it’s fully cooked, put okonomiyaki sauce, mayonnaise, red ginger, katsuobushi, aomori.

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For seafood sensitive stomachs: forego the Hondashi (powdered fish based broth) for dry chicken, mushroom or vegetable stock. Omit the Bonito Flakes as well.

For dairy and/or meat sensitive stomachs: forgo the shredded mozzarella and substitute with ¼-½ cup of mashed sweet potato and/or 1 egg (this will require more mixing as these are wet ingredients), and instead of meat toppings, try finishing off the pancake with vegetarian Kimchi and microgreens.

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