Healthy Okonomiyaki | Gluten-Free Japanese Cabbage Omelette
Why This Healthy Okonomiyaki Is Delicious
Okonomiyaki is a Japanese culinary treasure that combines the comfort of a savoury pancake with the nutritional punch of a veggie-packed meal. This healthier twist on the classic recipe maintains all the authentic flavours while catering to modern dietary needs. Here’s why you’ll fall in love with this dish:
- Texture paradise: The crispy exterior gives way to a tender, cabbage-filled interior, creating a delightful contrast in every bite.
- Umami explosion: The combination of our special Sticky Sauce and homemade Tonkatsu sauce delivers a rich, savoury flavour that will have your taste buds dancing.
- Nutrient-dense: Packed with fibre-rich cabbage and protein-packed eggs, this dish is as nutritious as it is delicious.
- Customisable: True to its name (okonomi means “how you like” in Japanese), you can easily adapt this recipe to your preferences or what’s in your fridge.
- Guilt-free indulgence: Unlike traditional Okonomiyaki that’s often deep-fried, this version is lightly cooked, making it a healthier alternative without sacrificing flavour.
Whether you’re a long-time fan of Japanese cuisine or new to these flavours, this Okonomiyaki is sure to become a favourite in your recipe repertoire. It’s quick to make, satisfying to eat, and proves that healthy eating can be incredibly tasty!
You can also watch the live video I made of this dish. Click HERE.
Helpful Hints and Tips for Perfect Okonomiyaki
This recipe requires Bridget’s Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It’s simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
Ground wakame: It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind it until it’s small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor, or you can chop furiously with a sharp knife until the seaweed is in small, fine pieces.
To ensure my recipe stays free from sugar and gluten, I use my Roasted Tomato Sauce. You will need to prepare this sauce before continuing. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.
Ingredients for Healthy Okonomiyaki
- 250 g cabbage, white, red or savoy, finely shredded
- 1 small piece of leek, white part only, finely shredded
- 2 tbsp finely chopped coriander (cilantro) stalks
- 1 tbsp Bridget’s Sticky Sauce
- Himalayan salt and freshly ground black pepper
- 2 eggs
- 1 tsp ground wakame, optional
- Coconut oil for brushing
Tonkatsu Sauce
- 2 tbsp Roasted Tomato Sauce
- 2 tbsp coconut aminos
- 1 tsp fibre syrup
To Serve Your Okonomiyaki
- 1-2 tbsp tonkatsu sauce
- 1-2 tbsp oil and egg-free mayonnaise
- Small handful mixed salad leaves
- A few sprigs mint or coriander leaves
Method: How to Make Healthy Okonomiyaki
- In a bowl, mix together the cabbage, leek and coriander stalks.
- Heat a large wok or frying pan on medium heat, add the Sticky Sauce, followed by the cabbage mixture, and stir fry for 3-4 minutes until the cabbage is wilted. Season with salt and pepper and stir through. Remove the cabbage from the pan and allow it to cool for 5 minutes.
- Whisk the eggs in a bowl with the wakame (if using) and season with salt and pepper. Add the cooled cabbage and stir to combine.
- Place the wok back on medium heat and brush with a very small amount of coconut oil. Add the cabbage mixture, flatten a little with a spatula, and smooth out the sides to make the omelette as close to round as possible. Add a lid to the wok (the most important step!), and cook for 3-4 minutes.
- Using the spatula, carefully release the omelette from the base of the pan. Very carefully flip the omelette and cook on the other side for a further 3-4 minutes with the lid on the pan.
- While the omelette cooks, you can make the tonkatsu sauce by adding the tomato sauce, coconut aminos, and fibre syrup to a small food processor and blending for a few seconds until combined. Feel free to double or triple the ingredients for this sauce; it will keep in the fridge for three weeks.
- Remove the omelette from the pan and place it on a serving plate. Drizzle with the tonkatsu sauce, oil, and egg-free mayonnaise, then top with the salad leaves and herbs. Sprinkle with a little salt and pepper, and serve.
