Low Sodium Okonomiyaki
Discover the delightful world of Japanese street food with this Low Sodium Okonomiyaki recipe, a healthier twist on the classic savory pancake. Packed with fresh, colorful vegetables like green cabbage, carrots, and green onions, this dish is both satisfying and nutrient-rich. Unsalted bacon adds a hint of smokiness without extra sodium, while a homemade low-sodium sauce featuring soy sauce, rice vinegar, honey, and mayonnaise ensures a burst of umami flavor. Perfect for those seeking a heart-friendly option, this recipe is easy to prepare and ideal for weeknight dinners or casual brunches. Garnished with sesame seeds for a touch of nutty flair, these golden-brown pancakes are best served hot and drizzled with sauce. If you’re looking for a flavorful, health-conscious take on Japanese comfort food, this recipe checks every box!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.75 cup Low-sodium vegetable broth
- 2 large Eggs
- 2 cups Green cabbage
- 1 medium, grated Carrot
- 3 sliced Green onions
- 4 slices Unsalted bacon
- 2 tablespoons Olive oil
- 1 tablespoon Mayonnaise
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame seeds
Instructions
In a large mixing bowl, whisk together the all-purpose flour and baking powder. Gradually add the low-sodium vegetable broth and mix until smooth. Beat in the eggs until fully incorporated.
Fold in the shredded cabbage, grated carrot, and sliced green onions into the batter, ensuring the vegetables are evenly coated.
Cook the unsalted bacon in a skillet over medium heat until crisp. Remove and crumble the bacon once cooled.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Pour half of the batter into the skillet, spreading it evenly to form a round pancake about 1/2 inch thick.
Sprinkle half of the crumbled bacon on top of the pancake. Cook for 4-5 minutes on each side or until golden brown and cooked through.
Remove the pancake from the skillet and set it aside. Repeat with the remaining olive oil, batter, and bacon.
To make the low-sodium sauce, whisk together mayonnaise, low-sodium soy sauce, rice vinegar, and honey in a small bowl.
Drizzle the homemade sauce over the cooked pancakes and sprinkle with sesame seeds if desired. Serve hot.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
