Okonomiyaki | Japanese-style Cabbage Omelette

Gluten-free | Sugar-free | Dairy-free | Grain-free

Serves 1 

Why it’s delicious 

I first encountered Okonomiyaki in a funky little Japanese restaurant in Melbourne, Australia. I was dining with our vegetarian daughter, so we ordered every vegetarian item they had on the small, 

concise menu. This omelette was our favourite despite it being shallow fried in oil. 

I have healthified it here for you! You can also watch the live video I made of this dish. Click HERE. 

Helpful hints + tips

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 

• 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 

• 1-2 tbsp my tonkatsu sauce
• 1-2 tbsp oil and egg-free mayonnaise 
• Small handful mixed salad leaves
• A few sprigs mint or coriander leaves

Method 

1. In a bowl, mix together the cabbage, leek and coriander stalks. 
2. 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
3. and pepper and stir through. Remove the cabbage from the pan and allow it to cool for 5 minutes. 
4. 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. 
5. 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. 
6. 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. 
7. 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. 
8. 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.