Mother’s day happened to fall on my parents anniversary this year and unfortunately the day hadn’t started off well for either me or my mother. I had the dilemma with my laptop, which I now have back, and my mom was having some car issues.
Needless to say, I went to pick her up and us three girls (my mother, daughter, and myself), decided to stop and have brunch in downtown Austin at a local hot spot.
My mind was scattered and I couldn’t make a decision on what to eat for the life of me. So… I asked the waitress what her favorite thing on the menu was. That’s what I ordered and also what my mom ended up ordering too!
The waitress then explained that this is what they serve when the local ‘food tour’ group comes through each week. I can absolutely see why!
It was something that had caught both of our attention on the menu but we didn’t know what ‘okonomiyaki’ was.
The word actually directly translates to ‘what you want’ and ‘cooked or grilled’.
Okonomiyaki is a japanese savory pancake that is generally made with your choice of ‘what you want’ that’s then cooked and served warm.
I used up some vegetables that I had on hand and topped mine with a cooked egg white, Sriracha, and Skinny Wasabi Aioli.
You could probably get away with using just about any mix of vegetables that strikes your fancy, just make sure they are grated or perhaps pureed.
If you want to make this vegetarian, just leave the bacon out. Easy, peasy!
Healthified Okonomiyaki (Japanese Pancakes)
TheSkinnyFork.com
The Skinny:
Servings: 5 • Size: 1 Hand Size Pancake • Calories: 207.2 • Fat: 1.8 g • Carb: 34.1 g • Fiber: 4.7 g • Protein: 10.8 g • Sugar: 12.3 g • Sodium: 1167.6 mg
Ingredients:
Okonomiyaki:
1 C. Whole Wheat White Flour
3/4 C. Water
2 Egg Whites
2 C. Cabbage, Shredded
1 Large Zucchini, Grated
1 Large Carrot, Grated
3 Slices Center Cut Low Sodium Bacon, Cooked
1 Tsp. Worcestershire
Salt & Pepper to Taste
Toppings:
5 Egg Whites, Cooked
5 Tsp. Sriracha
5 Tsp. Skinny Wasabi Aioli
5 Tbsp. Green Onions, Sliced
Directions:
Combine all the ingredients together for the Okonomiyaki in a large bowl until well blended.
Lightly coat a pan with non-stick cooking spray and drop a heaping 1/2 c. of the mixture onto the prepared pan. Pat the mixture down a bit until it’s flattened, roughly the size of your hand, and about 1/2 inch thick.
Cook on medium heat for about 10 minutes, or until the sides and underneath are beginning to brown and crisp.
Carefully flip and cook for about another 10 minutes, or until the remaining side is beginning to brown and crisp.
Remove from heat once cooked through and top with egg white, 1 tsp. Sriracha, 1 tsp. Skinny Wasabi Aioli, and 1 tbsp. green onions.
Repeat for the remaining Okonomiyaki.
Serve warm and enjoy!