For those that have been waiting ever so patiently for this, we finally got around to creating our version of low-carb/keto okonomiyaki, our newest addition to our on-going low-carb/keto chaffle series!
If you aren’t familiar with okonomiyaki, it’s a very traditional Japanese dish that’s cooked on a teppan (a flat iron grill) and usually served at summer festivals/carnivals!
The term okonomiyaki literally means ‘what you like’ and ‘grilled’.
In Japan, there are many restaurants where you cook your own okonomiyaki at your table and top it with your toppings of choice.
Over here in the States though, okonomiyaki isn’t as popular as other Japanese foods like sushi, ramen, yakiniku, shabu-shabu etc. so you don’t see that many restaurants specializing in this, but it might just become the next ‘thing’ because it’s that good!
For the time being though, you’ll have to make it at home if you want to enjoy some okonomiyaki, especially a low-carb/keto version!
For our base, we decided to utilize our Dash Mini Waffle Maker because it gets hot enough to mimic the same kind of ‘cooking’ texture you would get from a traditional cast iron teppan.
You also could make this with a regular frying pan, but the base won’t have that ‘sear’ we’re looking for.
As okonomiyaki means ‘grill what you like’, you can add whatever toppings but we decided to go with something traditional in Bonito Flakes, green onions, beni shoga (pickled ginger), dried seaweed powder all drizzled in Kewpie Mayo and okonomiyaki sauce.
All this combines for a dish full of savory umami with flavors at ~2.5g net carbs per okonomiyaki chaffle.
So if you’re all ready, let’s get cooking!
Prepping Time 5M
Cooking Time 15M
Total Time 20M
Net Carb/Waffle ~2.5g
Servings 3 Waffles
Ingredients
Okonomiyaki Waffle
- 2 Egg
- 1/2 Cup Mozzarella Cheese
- 1/2 tsp Baking Powder
- 1/4 Cup Shredded Cabbage
Toppings
- 1 tbsp Kewpie Mayo
- 2 tbsp Bonito Flakes
- 1/2 Stalk Green Onion
- 1 tsp Dried Seaweed Powder
- 1 tbsp Beni Shoga (pickled ginger)
Sauce
- 2 tbsp Sugar-Free Ketchup
- 2 tsp Soy Sauce
- 1 tbsp Monkfruit Erythritol Blend
- 2 tsp Worcestershire Sauce
Directions
1) Gather all the ingredients.
2) Shred cabbage with a shredder and set aside.
3) In a mixing bowl, beat egg and then mix in shredded Mozzarella cheese, Baking Powder and shredded cabbage.
4) Finely chop green onions and set aside.
5) In a new mixing bowl, combine and mix all ingredients for sauce – Sugar-Free Ketchup, Soy Sauce, Worcestershire sauce and Monkfruit Erythritol Blend. Set aside. Note – you can transfer sauce to a squeeze bottle for ease of use and better presentation.
6) Plug-in Dash Mini Waffle Maker to pre-heat.
7) Spoon a 1/3 of the mixture into the Dash Mini Waffle Maker and close cover. Cook for 4-5 minutes (4 minutes will have a softer crust). Repeat for as many bases you are making. Transfer to a serving plate, top with Bonito Flakes, dried seaweed powder, beni shoga, chopped green onions and drizzle with Kewpie Mayo and okonomiyaki sauce. Enjoy!
Hope you enjoy your low-carb/keto Okonomiyaki!
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Keto Chaffle Okonomiyaki
Ingredients
Okonomiyaki Waffle
- 2 Whole Egg
- 1/2 cup Mozzarella Cheese
- 1/2 tsp Baking Powder
- 1/4 cup Shredded Cabbage
Toppings
- 1 tbsp Kewpie Mayo
- 2 tbsp Bonito Flakes
- 1/2 Stalk Green Onion
- 1 tsp Dried Seaweed Powder
- 1 tbsp Beni Shoga pickled ginger
Sauce
- 2 tbsp Sugar-Free Ketchup
- 2 tsp Soy Sauce
- 1 tbsp Monkfruit Erythritol Blend
- 2 tsp Worcestershire Sauce
Instructions
- Gather all the ingredients.
- Shred cabbage with a shredder and set aside.
- In a mixing bowl, beat egg and then mix in shredded mozzarella cheese, baking powder and shredded cabbage.
- Finely chop green onions and set aside.
- In a new mixing bowl, combine and mix all ingredients for sauce – Sugar-Free Ketchup, Soy Sauce, Monkfruit Erythritol Blend and Worcestershire sauce. Set aside. Note - you can transfer sauce to a squeeze bottle for ease of use and better presentation.
- Plug-in Dash Mini Waffle Maker to pre-heat.
- Spoon a 1/3 of the mixture into the Dash Mini Waffle Maker and close cover. Cook for 4-5 minutes (4 minutes will have a softer crust). Repeat for as many bases you are making. Transfer to a serving plate, top with Bonito Flakes, dried seaweed powder, beni shoga, chopped green onions and drizzle with Kewpie Mayo and okonomiyaki sauce. Enjoy!
Video
Nutrition
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Thank you thank you! I bought the dash “griddle” as well and will try this dang it!! I’ll try adding some thinly slice pork belly, and maybe some shrimp. Perfect for personal size okonomiyaki. You guys are the best, as you can tell I am a huge fan!
Hey Tony! Thank you very much for your kind words and these are the kind of comments that really make LCA all worth while! Yup, this recipe was made for you and we really hope you enjoy it! We are also planning to do a takoyaki one soon, but if you can’t wait for it, just use the same base with added tako cooked inside a takoyaki grill. I’m pretty sure it would work without any revisions to the recipe, but not 100% sure since we haven’t tried yet! Thanks again for being patient while we worked on this recipe and being a fan!!
Hey thanks for thinking of me! I can’t wait to get this one griddled up, I think I will use the mini griddle instead of the waffle iron and try to pack more cabbage and goodies in! Please do post if you get a chance to try the takoyaki:) Take care guys!
Yup, the mini dash griddle makes the ideal sized chaffles and they are cheap as well! We will definitely get the to the takoyaki soon so keep checking back!
Are you still working on that takoyaki recipe?
Hi Ryan! It’s on our list so we’ll get to it eventually!
Hi just want to know if I can cook this in a pan instead of a waffle iron. and if so how long? Thanks!
Hi Monica! I can’t say for sure since we only cooked and tested the recipe as indicated, but I would guess it would work. Try using medium heat covered for 2-3 minutes, flipping and repeat.