Low Carb Okonomiyaki is a creative twist on traditional Japanese cabbage pancakes rice paper instead of flour to create a lighter, lower-carb version. By omitting the traditional flour base, a key ingredient for pancakes, this recipe offers a healthier alternative without sacrificing flavor. If you love Okonomiyaki but want to reduce your intake of refined carbohydrates or if you want to eat lighter after the winter holidays, this dish is perfect for you. Rice paper, typically used in Vietnamese spring rolls, provides a satisfying chewy texture that might surprise you. Although it’s hard to imagine the end result, this light and healthy version of Okonomiyaki is worth trying.
Instead of relying on flour batter to bind the ingredients, this recipe uses beaten eggs combined with rice paper to hold the cabbage pancake together. While you might be tempted to make it even healthier by cutting back on the toppings, don’t skip them: the Okonomiyaki sauce, Japanese mayonnaiseand other traditional garnishes are essential to achieving the authentic flavor of Okonomiyaki. While this version may be less substantial than the original, it still offers all the nutritional benefits of kale and protein. We use shrimp in this recipe, but you can substitute any protein of your choice.
This Low Carb Okonomiyaki is a great way to start the new year with healthy yet delicious foods that set a positive tone for healthy eating. Try it, you won’t be disappointed!
Low carb okonomiyaki
A creative twist on traditional Japanese cabbage pancakes, using rice paper instead of flour to create a lighter, lower-carb version
Portions: 2 portions
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- 2 cups cabbage sliced thinly
- 4 shrimp
- 2 egg
- 1 teaspoon Dashi powder from a packet or chopped Katsuobushi dried bonito flakes
- 2 teaspoon oil
- 2 sheets rice paper
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Finely chop the cabbage. Empty the prawns and cut them into small pieces. Set aside.
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Beat the eggs well with a teaspoon of dashi powder from a package of dashi.
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Pour 1 teaspoon of oil into a pan, then place a sheet of rice paper. Spread half the egg mixture evenly on the rice paper, then place half the chopped cabbage and shrimp on top. Turn heat to medium. Pour a little water around the edges, cover and cook for about 5 minutes. Fold in half, then plate and top with sauce, mayonnaise and any desired seasonings. Repeat to create a second one.
