Simple Keto Okonomiyaki Recipe
Delicious Okonomiyaki, Ketogenic Style
Have leftover cabbage and don’t know what to do with it? Don’t worry! This Okonomiyaki is a breeze to make by simply pan-frying it with eggs. Feel free to substitute shrimp with your favorite seafood or other ingredients you enjoy. The Coconut Aminos soy sauce, which adds a wonderful depth of flavor, can be replaced with tonkatsu sauce or teriyaki sauce, so you can still enjoy a delicious meal with ingredients you already have. Indulge in a special treat without the guilt, perfect for your ketogenic lifestyle!
Main Ingredients
- 450g Fresh Cabbage
- 140g Cooked Shrimp (peeled and deveined)
- 3 Large Eggs, room temperature
- 3 Tbsp Tapioca Starch
Seasoning & Others
- 3g Salt (approx. 1/2 tsp)
- 2g Garlic Powder (approx. 1/4 tsp)
- Pinch of Freshly Ground Black Pepper
- 15g Coconut Aminos Soy Sauce (approx. 1 Tbsp)
- 30g Mayonnaise (approx. 2 Tbsp)
- 45ml Coconut Oil (approx. 3 Tbsp) for pan-frying
- 3g Salt (approx. 1/2 tsp)
- 2g Garlic Powder (approx. 1/4 tsp)
- Pinch of Freshly Ground Black Pepper
- 15g Coconut Aminos Soy Sauce (approx. 1 Tbsp)
- 30g Mayonnaise (approx. 2 Tbsp)
- 45ml Coconut Oil (approx. 3 Tbsp) for pan-frying
Cooking Instructions
Step 1
First, wash the fresh cabbage thoroughly and chop it into bite-sized pieces (about 1-2 cm wide). Place the chopped cabbage in a microwave-safe bowl, cover with plastic wrap or a lid, and microwave for about 5 minutes until tender. This step softens the cabbage, helping it mix well with the batter and improving the okonomiyaki’s texture. Once cooked, drain the cabbage and rinse it under cold water to remove excess moisture. Pat it dry with paper towels.
Step 2
Rinse the prepared shrimp under cold running water. Using pre-cooked or peeled and deveined shrimp will make this process even quicker. Gently pat the shrimp dry with paper towels before adding them to the mixture.
Step 3
In a mixing bowl, combine the drained cabbage and the prepared shrimp. Crack the 3 eggs into the bowl. Using chopsticks or a whisk, gently mix all the ingredients together until just combined. Be careful not to overmix.
Step 4
Add the garlic powder, salt, and freshly ground black pepper to the cabbage and shrimp mixture. These seasonings will enhance the overall flavor of your Okonomiyaki. Gently stir again to ensure the seasonings are evenly distributed.
Step 5
Now, add the tapioca starch to the batter. The tapioca starch acts as a binder, helping to hold the Okonomiyaki together and giving it a pleasant, slightly chewy texture. Stir well until the starch is fully incorporated and no lumps remain. The batter should be thick but pourable.
Step 6
Heat the coconut oil in a non-stick skillet over medium-low heat until melted and shimmering. Coconut oil helps prevent sticking and adds a subtle, nutty flavor. (Note: If you’re cooking during a warm summer, you might be able to reduce or skip this step if your pan is well-seasoned and heats evenly.)
Step 7
Carefully pour about one-third of the batter into the heated skillet and gently spread it into a round shape. Try to keep the shape neat. Arrange some of the cooked cabbage pieces around the edges of the pancake to make it look fuller and more appealing as it cooks.
Step 8
Maintain medium-low heat while cooking. If using an induction or radiant hob, set it to around level 4-5. Cook for about 5 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula. Once both sides are beautifully golden and slightly crispy, your delicious Keto Okonomiyaki is ready! Drizzle with Coconut Aminos soy sauce and mayonnaise to your liking before serving.
