My Low Carb Recipe – Okonomiyaki Frittata

Okonomiyaki is a Japanese savoury pancake made with a flour-based batter mixed with cabbage and your choice of topping such as sliced pork, prawns, squid, mushrooms etc. It is a very famous dish in my hometown – Osaka. OH YES, Okonomiyaki is my soul food.

As I mentioned here a few times before, we are trying to eat less carbs at this moment. Well…, unfortunately Okonomiyaki does not serve very well for that purpose… But I crave it so much! What can I do?

So! I changed my soul food into Low Carb Frittata!!

Low Carb Okonomiyaki Frittata by alittlebitofsoy

The secret ingredient is Tofu. Tofu makes the frittata not only healthier, but also fluffier and lighter. If you are not a big fan of tofu, no worries at all. The taste itself will disappear and you will not even notice that tofu is in it.

If you are not familiar with using tofu, again, not a problem at all. A pack of Silken Tofu from the major supermarkets normally comes in a 300g pack. All you need to do is mix the whole thing with eggs. Super easy!!

Since this is “Okonomiyaki”, I would recommend you to make a special trip to get Okonomiyaki Sauce, Dried Bonito Flakes (Katsuibushi) and Dried Green Seaweed Flakes (Aonori) from the Asian stores. These are very common items and you will be able to find them easily. However, if you do not have a good Asian store in your neighbour, you can use BBQ Sauce and Kewpee Japanese Mayonnaise instead of Okonomiyaki Sauce.

Left – Okonomiyaki Sauce, Right Top – Katsuobushi, Right Bottom – Aonori

I use bacon as my topping (just because I like it), but if you are pescatarian or vegetarian, you can change it to any seafood of your choice, some different varieties of mushrooms or just extra cheese on top.

I also use Parmesan cheese here. If you cannot take any dairy products, you do not need to add it. Just season the egg & tofu mixture well with good quality salt and pepper. The frittata will still come together nicely without cheese.

As per the name of Okonomiyaki, which means “Grill (yaki) as you like it “Okonomi”, the choice is yours. Hope you enjoy a bit of Japanese flavour at home.

Low Carb Okonomiyaki Frittata by a littlebitofsoy

Ingredients (Serving 3-4, using 24cm round baking tray)

Vegetables Mixture

  • 350g of Cabbage – roughly chopped
  • 4 Spring Onions – chopped
  • 1 Onion – chopped
  • Salt and Pepper to season

Egg & Tofu Mixture

  • 1 pack (300g) of Silken Tofu
  • 6 Eggs
  • 40g Parmesan Cheese
  • Salt and Pepper to season


  • 4 slices of Short Cut Bacon – cut into 4

Sauce & Condiment

  • Okonomiyaki Sauce
  • Dried Bonito Flakes
  • Dried Aonori Flakes (dried green seaweed)


  • Pre-heat the oven to 200 °.
  • Firstly, we cook vegetables. Cook the chopped cabbage, spring onion and onion in a frying pan over a medium heat. Cook them for about 5 minutes or until the onion becomes translucent and all vegetables become soft. Make sure that the vegetables are not burnt. Put it aside to cool down.
  • Now we make the egg & tofu mixture. Place tofu in a large bowl and whisk it until it becomes very smooth. Add eggs and combine them all very well. Add parmesan cheese and mix it in. Season it with salt and pepper.
  • Add the vegetable mixture into the egg & tofu mixture. Combine them together. Pour it into a baking tray. Arrange bacon slices on it.
  • Bake it in the oven for 40-45 minutes or until the frittata is formed together. If the surface of the frittata is getting too brown and burnt while baking, cover it with alfoil.
  • Remove the frittata from the oven. Spread Okonomiyaki Sauce, and sprinkle dried bonito flakes and aonori flakes over the frittata to serve.

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