Low-carb tuna okonomiyaki

Ingredients for 2 servings:

• 150 g white cabbage or pointed cabbage
• 30 g coconut flour
• 30 g almonds, ground
• 1 pinch of dashi powder
• 125 ml water
• 2 eggs
• 1 tsp stock powder
• 50 g cheese, grated
• 1 can of tuna, drained (approx. 130 g)
• n. B. Oil
• e.g. mayonnaise, Japanese
• n. B. Soy sauce, sweet
• n. B. Bonito flakes (Katsuobushi)
• n. B. Seaweed leaves (Aonori)
• Fat for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Low Carb, Keto, LC, LCHF

Clean the cabbage and cut into strips according to your preference (I like it finger-length and quite fine, about 0.5 cm). Drain the tuna. Mix the coconut flour, almonds, and dashi powder with the water and eggs until the batter is slightly thick (add a little more water if needed; if you replace the flour or almonds, the amount of water will need to be adjusted). Mix the cabbage, cheese, and tuna with the batter. Then fry half of the mixture in a greased pan over medium-high heat (I used a pan with an 18 cm diameter base and covered the bottom completely). Turn the okonomiyaki over when the edges are brown and the mixture feels like it won’t fall apart when tossed. To serve, create a net of mayonnaise and sweet soy sauce on the plate. Sprinkle the okonomiyaki with katsuobushi and aonori. Nutritional values ​​per Okonomiyaki (without sauce): Energy: 496 Kcal Carbohydrates: 8.7 g, of which sugars: 3.7 g Fat: 34.2 g Protein: 36.5 g