This recipe is part of a collection of LCHF (Low Carb High Fat) recipes that I have been experimenting with. These are not neccessarily original although may have been adapted and blended from recipes readily available online. This collection is some that I have tried and enjoyed, collated here for my convenience and yours. Where the recipe is a LCHF adaptation of another recipe that I have already shared, I shall link them…because I can.
I am not a Doctor, nor am I a nutritionist. Fat:Carb:Protein content will depend on what variations you use.
Read more about LCHF eating here and always seek professional advice that is specific to your circumstances.
- 1 T Cream Cheese
- 1 Egg
- 1 Cups Cabbage, or Chinese Greens – shredded finely
- Pinch of salt
- Cracked pepper
- 1 Tablespoon Butter or Coconut Oil
- Chilli powder
- Fresh herbs, chopped fine (corriander, mint etc)
- Sliced Avocado
- Grated Cheese or Crumbled Feta
- Kewpie (baby) Mayonnaise
- Katsuobushi (Bonito Flakes)
- In a large bowl, whisk together Cream Cheese and Egg until smooth
- Shredded Vegetables, Seasoning and mix gently
- Heat Coconut Oil (or Butter) in frypan
- Add Okonomiyaki mixture and use a spatula flatten and form pancake 1.5cm thick
- Cook slowly on a meduim to low heat for 5 minutes
- Turn carefully with a big spatula
- Sprinkle with Cheese and cook for 4 minutes.
- Remove to plate and drizzle with Kewpie mayonnaise, add sliced Avocado & sprinkle with Katsuobushi.
- Eat quickly before someone near you runs off with it.
Feel free to experiment as the literal meaning of Okonomiyaki is “what you like” so make it your way!!! Here is the link to my original recipe for Okonomiyaki for other variations.