Keto Okonomiyaki Egg Roll Up LowCarbingAsian Cover

Okonomiyaki Egg Roll Up


Our Okonomiyaki Egg Roll Up was one of those recipes created by pure chance!  We were having a hectic morning where breakfast became a foregone thought and before we knew it, our kids were telling us ‘I’m hungry, can you please make us some food?’. 

Keto Okonomiyaki Egg Roll Up LowCarbingAsian Pin 1

That’s when parent instinct kicked in and I dove right into the fridge pulling out whatever ingredients we had!  After quickly assessing, I decided to make a quick Egg Roll Up using some Kewpie Mayo, Soy Sauce,Bonito Flakes and served it to our kids.  I wasn’t expecting much of a reaction, but after a bite or two, my daughter said ‘This is good! Can you please make it again for me’? 

So naturally, I took as bite as well and immediately thought how it tasted like okonomiyaki!   Using that as a base, I made another Egg Roll Up, but this time with more emphasis on replicating the flavors found in okonomiyaki sauce and out came this recipe!  And although this isn’t your traditional okonomiyaki, it’s a nice quick and easy alternative and we hope you enjoy it!

Keto Okonomiyaki Egg Roll Up LowCarbingAsian Pic 2

Also to our visitor that requested some okonomiyaki recipes, we know this isn’t exactly what you were looking for, but hopefully this will hold you over for now.  We promise to work on some traditional low-carb/keto okonomiyaki recipes in the near future!

This recipe brings together the classic flavors of okonomiyaki sauce into an easy fusion breakfast!  Okonomiyaki sauce is filled with complex flavors of ketchup, umami and soy sauce that’s quite unique and delicious!  It’s one of those sauces you just have to experience to understand. 

Keto Okonomiyaki Egg Roll Up LowCarbingAsian Pic

Follow this recipe and you’ll get yourself a low-carb/keto version that comes in at ~3g net carbs.

The special ingredients needed for this recipe are Bonito Flakes, Sugar-Free Ketchup, Soy Sauce, Swerve/Monkfruit and Kewpie Mayo.  All these can be picked up on Amazon or a local Asian Supermarket.  If you do have access to a local Asian Supermarket, you could also pick up optional Dried Seaweed Powder and Beni Shoga (red pickled ginger). 

Note – we recommend using Kewpie mayo for this recipe, other Mayo like Hellman’s or Bestfood will not offer the same taste.

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serv ~3g

Servings 1

Ingredients

Egg Roll Up

  • 2 Eggs
  • 1 tbsp Heavy Cream or Half & Half (optional)
  • 1/2 Stalk Green Onion
  • 1 tbsp Bonito Flakes
  • 1 tbsp Kewpie Mayo
  • 1 tsp Dried Seaweed Powder (optional)
  • 1 tbsp Beni Shoga (pickled red ginger) (optional)

Sauce

Directions

1) Gather all the ingredients.

Keto Okonomiyaki Egg Roll Up Recipe (1)

2) Combine and mix all ingredients for sauce – Sugar-Free Ketchup, Soy Sauce, Swerve/Monkfruit and Worcestershire sauce.  Set aside.

Keto Okonomiyaki Egg Roll Up Recipe (21)

Keto Okonomiyaki Egg Roll Up Recipe (22)

3) Finely chop green onions and set aside.

4) In a mixing bowl, crack eggs, mix in green onions and optional heavy cream/half & half.  Set aside.

Keto Okonomiyaki Egg Roll Up Recipe (23)

Keto Okonomiyaki Egg Roll Up Recipe (24)

5) Heat a medium-sized skillet on medium-low heat and generously spray cooking oil.  Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 3-4 minutes.

Keto Okonomiyaki Egg Roll Up Recipe (25)

6) After making sure the eggs are cooked are no long runner (especially the edges), spread sauce from step 2) and squeeze Kewpie Mayo evenly on the surface of the egg.  Sprinkle Bonito Flakes on top.

Keto Okonomiyaki Egg Roll Up Recipe (26)

Keto Okonomiyaki Egg Roll Up Recipe (15)

7) With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.  Cut into halves, transfer to serving plate and top with optional Dried Seaweed Powder and Beni Shoga!

Keto Okonomiyaki Egg Roll Up Recipe (27)

Keto Okonomiyaki Egg Roll Up Recipe (28)

Keto Okonomiyaki Egg Roll Up Recipe (20)

Hope you enjoy your low-carb/keto Okonomiyaki Egg Roll Up! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Keto Okonomiyaki Egg Roll Up LowCarbingAsian Pin 2

Keto Okonomiyaki Egg Roll Up LowCarbingAsian Cover

Okonomiyaki Egg Roll Up

The BEST Asian Low-Carb/Keto recipe for Okonomiyaki Egg Roll Up. Enjoy this delicious fusion breakfast at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.

5 from 5 votes
Course: Breakfast
Cuisine: Asian Fusion, Japanese
Keyword: ketoasianeggbreakfast, ketojapaneseggbreakfast, ketookonomiyaki, lowcarbasianeggbreakfast, lowcarbjapaneseggbreakfast, lowcarbokonomiyaki
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe

Ingredients

Egg Roll Up

  • 2 Eggs
  • 1 tbsp Heavy Cream or Half & Half optional
  • 1/2 Stalk Green Onion
  • 1 tbsp Bonito Flakes
  • 1 tbsp Kewpie Mayo
  • 1 tsp Dried Seaweed Powder optional
  • 1 tbsp Beni Shoga (pickled red ginger) optional

Sauce

  • 1 tbsp Sugar-Free Ketchup
  • 1 tsp Soy Sauce
  • 1 1/2 tsp Swerve/Monkfruit
  • 1 tsp Worcestershire Sauce

Instructions

  • Gather all the ingredients.
  • Combine and mix all ingredients for sauce – Sugar-Free Ketchup, Soy Sauce, Swerve/Monkfruit and Worcestershire sauce. Set aside.
  • Finely chop green onions and set aside.
  • In a mixing bowl, crack eggs, mix in green onions and optional heavy cream/half & half. Set aside.
  • Heat a medium-sized skillet on medium-low heat and generously spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 3-4 minutes.
  • After making sure the eggs are cooked are no long runner (especially the edges), spread sauce from step 2) and squeeze Kewpie Mayo evenly on the surface of the egg. Sprinkle Bonito Flakes on top.
  • With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into halves, transfer to serving plate and top with optional Dried Seaweed Powder and Beni Shoga!

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