Okonomiyaki is basically a Japanese Savoury Pancake- to which you can basically add anything you like.

I have drooled over this dish on many occasions at my local asian artisan food precinct. I have always wanted to make it, in fact trialled it once previously and failed but today it worked like magic. 

The version below is flourless, so suitable for Gluten Free, Paleo, LCHF, HCG, Whole 30 protocol members. 


So here is the recipe. It looks long and detailed, but in fact its very easy to make, so please trial it. 

If you can keep it unstuck, you have nailed it. Its the only thing to watch for. 

Ingredients required: 

Prep time: 3 minutes

1 and 3/4 cup finally shredded white cabbage { I use a vege peeler to shred my cabbage, i also use white cabbage as i find purple cabbage has a slight bitterness) ( don't push down and compact the cup)

3 tbsp - finely chopped leaves of spring onion

2 tbsp- finely diced red onion

1 tbsp- finely chopped basil or coriander 

1 and 1/2 tbsp onion flakes

1 tsp chicken stock powder

Mix the above ingredients in a bowl and set aside while you do the below step (ensure this is not sitting around for more than a minute)

In another bowl beat and set aside the below ingredients - the more you beat the fluffier it will be

2 eggs

1 tsp soy sauce

1 tsp Worcestershire sauce

Chilli to your taste

I did not need more salt, you can always add more if you need it after its cooked. 


Heat a fry pan, make sure its non stick and the best one you have in the house, the smaller the better. The pan I used was the same size as my pancake. 

As we are not using oil the right pan is important. 

1. Once the pan is heated add the cabbage mix in to it. Toss it around for 2 minutes, making sure it doesn't stick to the bottom. It does not need more than 2 minutes of cooking. 

2. Flatten the cabbage mix to the bottom so its round in shape. 

3. Pour the egg mix on the top and let it soak in and run down the sides and just tap the cabbage parts that are sticking out down into the egg liquid. 

4. Turn of the heat and let the egg cook in the heat of whats left in the pan this is important so the bottom doesn't burn. This should be about a 1 and 1/2 minutes. 

5. Turn the heat back on and have it on the lowest heat setting and cover the pancake. This will ensure you are cooking the top. So this is similar to if you were making a sunny side up and you were wanting to cook the top faster without overcooking the egg. This should take about 3 minutes

6. Your pancake is ready. 

7. carefully transfer to a plate. 


Garnish with 3 tbsp finely chopped cucumber, 1 tbsp finely chopped red onion, 2 cherry tomatoes quartered, finely chopped leaves of spring onion, 1 tbsp bean sprouts ( I didn't have any bean sprouts)

Drizzle with Sugar Free BBQ Sauce or sauce of your choice. 


This is one serve for P2 and P3

P3- you can use a a tsp of coconut oil to season the pan and avoid sticking. 

Enjoy :)

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