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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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
- 1 tbsp Sugar-Free Ketchup
- 1 tsp Soy Sauce
- 1 1/2 tsp Swerve/Monkfruit
- 1 tsp Worcestershire Sauce
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!