Low-Carb Okonomiyaki
Creative twist on traditional Japanese cabbage pancakes, using rice paper instead of flour to create a lighter, low-carbohydrate version
Ingredients
- 2 cups cabbage (sliced thinly)
- 4 shrimp
- 2 eggs
- 1 tsp Dashi powder (from a packet or crushed Katsuobushi dried bonito flakes)
- 2 tsp oil
- 2 sheets rice paper
Toppings
- Okonomiyaki sauce
- Japanese mayonnaise
- Aonori (dried green seaweed powder)
- Katsuobushi (dried bonito flakes)
- Benishoga (pickled red ginger)
Instructions
- Shred the cabbage finely. Devein the shrimp and cut them into small pieces. Set aside.
- Beat the eggs thoroughly with a teaspoon of dashi powder from a dashi packet.
- Spread 1 teaspoon of oil in a frying pan, then place a sheet of rice paper in the pan. Spread half of the egg mixture evenly over the rice paper, then layer half of the shredded cabbage and shrimp on top. Turn the heat to medium. Pour a little water around the edges, cover, and cook for about 5 minutes. Fold in half, then plate and drizzle with sauce, mayonnaise, and any desired toppings. Repeat to make a second one.