, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Japanese savory pancakes (okonomiyaki)
Ingredients
- 12 oz. 350 g green cabbage, very thinly shredded
- 1 lb 450 g canned crab meat, drained or canned tuna in water, drained
- 4 4 large egglarge eggs
- 2½ (11⁄3 oz.) 2½ (38 g) scallion (green onions, 2–3), thinly slicedscallions (green onions, 2–3), thinly sliced
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp neutral coconut oil, for frying
- 1 tbsp 1 tbsp tomato paste
- 1 tbsp 1 tbsp tamari soy sauce
- 1 tsp 1 tsp rice vinegar
- 1½ tsp 1½ tsp water to adjust consistency
- 1⁄3 cup 80 ml mayonnaise
- 2 (1 oz.) 2 (30 g) scallion, thinly slicedscallions, thinly sliced
- 1 tsp 1 tsp toasted sesame seeds (optional)
- 1 tbsp 1 tbsp crumbled nori sheetcrumbled nori sheets (optional)
Instructions
- Thinly shred the cabbage. Check the crab meat for shell fragments, if using, then drain well and gently pat dry. If using canned tuna, drain thoroughly and flake gently with a fork.
- Lightly beat the eggs in a large bowl. Add the cabbage, crab meat or tuna, green onions, salt, and pepper. Mix gently until evenly combined.
- Combine the tomato paste, tamari, and rice vinegar in a small bowl. Stir in a little water until the sauce reaches a smooth, drizzleable consistency. Set aside.
- Heat some of the oil in a large nonstick skillet over medium heat. Spoon the mixture into small pancakes, approximately 4–5 inches (10–12 cm) in diameter. Gently press them together with a spatula to help them hold their shape.
- Cook for 4–6 minutes, until golden brown underneath and beginning to set around the edges. Reduce the heat if the pancakes brown too quickly.
- Carefully flip using a wide spatula and cook for another 3–5 minutes, until golden on both sides and set in the center. Repeat with the remaining mixture, adding more oil as needed.
- Serve warm, drizzled with the okonomiyaki-inspired sauce and mayonnaise. Garnish with sliced green onions and toasted sesame seeds, if desired.
Recipe notes and tips
What is okonomiyaki?
Okonomiyaki is a popular Japanese savory pancake traditionally made with shredded cabbage, flour, eggs, and various fillings such as pork or seafood. It's typically topped with a sweet-savory sauce, Japanese mayonnaise, and other garnishes. This low carb version skips the flour and uses crab meat or tuna for a delicious seafood twist.
How do I keep the pancakes from falling apart?
Shred the cabbage very finely and drain the crab meat or tuna thoroughly to prevent excess moisture. Keep the pancakes relatively small, around 4–5 inches (10–12 cm) wide, and press the mixture together gently when shaping. Let the underside cook until firmly set before flipping with a wide spatula.
Since this recipe doesn't contain flour, the pancakes will be more delicate than traditional okonomiyaki.
Can I use another protein instead of crab?
Absolutely! Canned tuna is an easy, affordable alternative to crab meat. Choose tuna in water, drain it thoroughly, and gently flake it before adding it to the mixture. Use the same amount as the crab meat.
Cooked shrimp or finely chopped cooked chicken also work well. Make sure to remove any excess moisture to help the pancakes hold together.
What can I use instead of tamari?
Regular soy sauce works just as well if gluten isn't a concern. For a gluten-free version, choose certified gluten-free tamari.
What other toppings can I add?
For extra flavor and a traditional Japanese touch, sprinkle thinly sliced or crumbled nori (dried seaweed) over the pancakes before serving. It adds a delicious umami flavor and pairs beautifully with the crab or tuna. Toasted sesame seeds and extra green onions are also great additions.
Can I make these ahead?
Yes! Cook the pancakes ahead and refrigerate them in an airtight container for up to 3 days. Reheat in a lightly oiled skillet or air fryer until heated through and crispy around the edges. Add the sauce, mayonnaise, and toppings just before serving.
Storage and leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep the sauce and mayonnaise separate until serving. Reheat gently in a skillet to restore their lightly crispy exterior.
