Low Carb Okonomiyaki

10 mins
Serves 1
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Directions

  1. 1Shred cabbage in a bowl.
  2. 2Shred cabbage in a bowl.
  3. 3Shred cabbage in a bowl.
  4. 4Crack egg and mix together thoroughly until creating a foamy mixture.
  5. 5Crack egg and mix together thoroughly until creating a foamy mixture.
  6. 6Crack egg and mix together thoroughly until creating a foamy mixture.
  7. 7Season lightly with salt and pepper to taste.
  8. 8Season lightly with salt and pepper to taste.
  9. 9Season lightly with salt and pepper to taste.
  10. 10Heat up some olive oil or avocado oil on a stainless steel pan on medium low heat.
  11. 11Heat up some olive oil or avocado oil on a stainless steel pan on medium low heat.
  12. 12Heat up some olive oil or avocado oil on a stainless steel pan on medium low heat.
  13. 13Add layers of the cabbage and egg mixture onto the pan until you form a pancake sized amount.
  14. 14Add layers of the cabbage and egg mixture onto the pan until you form a pancake sized amount.
  15. 15Add layers of the cabbage and egg mixture onto the pan until you form a pancake sized amount.
  16. 16Increase 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.
  17. 17Increase 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.
  18. 18Increase 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.
  19. 19Flip over and cook the other side for another few minutes until reaching desired pancake texture and both sides are brown.
  20. 20Flip over and cook the other side for another few minutes until reaching desired pancake texture and both sides are brown.
  21. 21Flip over and cook the other side for another few minutes until reaching desired pancake texture and both sides are brown.
  22. 22Serve and drizzle with Kewpie Mayo and Sriracha sauce.
  23. 23Serve and drizzle with Kewpie Mayo and Sriracha sauce.
  24. 24Serve and drizzle with Kewpie Mayo and Sriracha sauce.

Ingredients

  • 200 g shredded cabbage
  • 200 g shredded cabbage
  • 200 g shredded cabbage
  • 1 egg
  • 1 egg
  • 1 egg
  • olive oil or avocado oil
  • olive oil or avocado oil
  • olive oil or avocado oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Kewpie Mayo
  • Kewpie Mayo
  • Kewpie Mayo
  • Sriracha sauce
  • Sriracha sauce
  • 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.