Okonomiyaki…you don’t have to be able to pronounce it to make it and love it! It’s basically a savory Japanese pancake and I was determined to put a healthy spin on it. It will take you 20 minutes flat!
For the Okonomiyaki:
For mayo drizzle: (This will go on about 3 good-sized cakes so make more to go further.)
Cut bacon, pork, or chicken into small, bite-sized pieces and cook until done.
Add onions and cabbage and cook until wilted.
Transfer to a bowl and remove one cup of mixture, add 2 eggs, and salt and pepper and mix well to make batter for a single cake.
Heat a skillet with a bit of avocado oil, ghee, or coconut oil and add batter to pan, making sure it’s in a tidy(ish) circle.
Cover and cook on low heat for 5 minutes. Flip carefully with two spatulas and cook another 4-5 minutes on the other side.
While it’s cooking, mix ketchup, mayo and coconut aminos well.
Remove from pan, drizzle with sauce and serve with parsley for garnish. Enjoy!
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