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.
. Okonomiyaki sauce is a Worcester-based sauce with some sweetener, similar to Tonkatsu Sauce, and it is the crucial flavor of this dish. Okonomiyaki with pork is the one of the most popular kinds, but Squid is also a staple item on the menu at Okonomiyaki restaurants in Japan. We recommend using raw squid because it will give the batter more flavor, but any squid you can find, such as calamari (not breaded), is fine.
