# Low Carb Okonomiyaki

A low-carb, diabetic-friendly version of Japanese savory pancake made with shredded cabbage and eggs.

- Total time: 10 min
- Cuisine: Japanese
- Category: Breakfast
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- stainless steel pan
- bowl

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSHMRd9K7/
- Recipe page: https://www.cliprecipe.com/recipe/44465ace-2f9d-4b92-874e-36a14e538189
- Extracted: 2026-04-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt