By Scott Mazer
I wrote this recipe when I was doing the keto diet, for an entire month, and wanted to enjoy one of my favorite Japanese dishes. A lot of Keto recipes I found used cream cheese or mozzarella as a binder and I wanted to try something different. So I adapted this recipe to be both gluten free and low carb. It can easily be changed to be vegan as well.
While remaking this recipe in mid summer I wanted to incorporate some seasonal vegetable and had some garlic scapes and a whole napa cabbage in the fridge. So was born the garlic scape Okonomiyaki. Okonomiyaki in Japanese roughly translates to "grilled as you like it" meaning this recipe can have many different ingredients and variations.
There are some ingredients that will likely have to be purchased at your local Asian grocer or online. These can also be left out and it will still be delicious. If you don't like fish flavor you can substitute chicken or vegetable stock for the dashi and definitely leave out the katsuobushi. I realized after deciding to write this recipe out that it is the second savory pancake recipe I have published. Okonomiyaki is a different beast. With colorful toppings and lots of different sauce options this can be a meal all on it's own and a lovely one at that.
Most of the recipes I've seen just call for plain old green cabbage. This can certainly be used, but for me it's not Okonomiyaki if it's not napa cabbage. I have no cultural or historical basis for this, I simply love napa cabbage and think it's texture works best for this dish.
If you want to make this recipe truly Keto, use sugar free BBQ sauce (G Hughes is pretty darn good) instead of the Okonomiyaki sauce. I have included the Okonomiyaki sauce because most people are not doing a Ketogenic diet. You might also be able to find it pre-made while your picking up your other ingredients at the Asian grocery store.
1 cup blanched almond flour
¼ tsp kosher salt
¼ tsp baking powder
¾ cup flax meal
¾ cup dashi (I used a dashi packet from the Asian grocery store)
4 large eggs
¼ cup pickled ginger (preferably red)
1 head napa cabbage
1 bunch garlic scapes
Cooking oil (avocado, sunflower, grapeseed, vegetable ect.)
2 Tbsp oyster sauce
1 ½ Tbsp sugar
¼ cup ketchup
3 ½ Tbsp Worcestershire sauce
katsuobushi (fish flakes)
aonori, Nori or any dried seaweed really
pickled red ginger
2 silicone spatulas
13. Transfer to a plate, brush with okonomiyaki sauce. Add other toppings as desired, a zigzag of kewpie mayo and sriracha always looks nice. Some katsuobushi and nori adds that authentic Japanese flavor. A little scallion for some fresh greenies. Use whatever you like, the dish is called "as you like it" after al! You can think of this as a delicious little canvas for your culinary art.