Low Carb Okonomiyaki
Directions
- 1Shred cabbage in a bowl.
- 2Crack egg and mix together thoroughly until creating a foamy mixture.
- 3Season lightly with salt and pepper to taste.
- 4Heat up some olive oil or avocado oil on a stainless steel pan on medium low heat.
- 5Add layers of the cabbage and egg mixture onto the pan until you form a pancake sized amount.
- 6Increase the heat to medium and cook one side for about 5 minutes until it's ready to flip over and the bottom side is browned and crispy.
- 7Flip over and cook the other side for another few minutes until reaching desired pancake texture and both sides are brown.
- 8Serve and drizzle with Kewpie Mayo and Sriracha sauce.
Ingredients
- 200 g shredded cabbage
- 1 egg
- olive oil or avocado oil
- salt
- pepper
- Kewpie Mayo
- Sriracha sauce
Equipment
stainless steel panbowl
Tips
- Season lightly with salt and pepper to taste.
- Cook on medium low heat initially, then increase to medium.
- Cook until both sides are brown and crispy.
Related recipes
日式蘿蔔糕
Japanese · Breakfast
Edamame, Chickpea, and Pea Smash
Japanese · Breakfast10m
无油抹茶欧包
Japanese · Breakfast1h
Egg Zosui
Japanese · Breakfast
Japonské soufflé lívance
Japanese · Breakfast
Miso Balls
Japanese · Breakfast
계란꽃 (Egg Flowers)
Japanese · Breakfast
Pajeon or Korean chicken pancake
Japanese · Breakfast
Spam, Eggs, and Rice Bowl
Japanese · Breakfast
Michelin Pancakes at Home
Japanese · Breakfast
Padakjeon (Korean Chicken Pancake)
Japanese · Breakfast
Okonomiyaki svuota-frigo
Japanese · Breakfast20m