Low-Carb Okonomiyaki Recipe

Low-Carb Okonomiyaki is a creative twist on traditional Japanese cabbage pancakes, using rice paper instead of flour to create a lighter, low-carbohydrate version. By omitting the traditional flour base—a crucial pancake ingredient—this recipe offers a healthier alternative without sacrificing flavor. If you love Okonomiyaki but want to reduce your refined carbohydrate intake, or if you’re looking to eat lighter after the winter holidays, this dish is perfect for you. The rice paper, typically used in Vietnamese spring rolls, provides a satisfying chewy texture that may surprise you. While it’s difficult to imagine the final result, this light and healthy version of Okonomiyaki is worth trying for yourself.

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 reducing the toppings, don’t skip them—the Okonomiyaki sauce, Japanese mayonnaise, and other traditional garnishes are essential for achieving the authentic Okonomiyaki flavor. Although this version may be less hearty than the original, it still delivers all the nutritional benefits of cabbage and protein. We use shrimp in this recipe, but you can substitute it with any protein of your choice.

This Low-Carb Okonomiyaki is an excellent way to start the new year with wholesome yet delicious food that sets a positive tone for healthy eating. Give it a try, you won’t be disappointed!