Flourless Okonomiyaki with Potatoes and Eggs

Jaga-Tama Okonomiyaki

  • By
    Reiko Kono
  • Time
    20 minutes
Flourless Okonomiyaki with Potatoes and Eggs

Okonomiyaki is commonly made from okonomiyaki powder (or flour). However, this recipe doesn’t require any flour at all! Instead, you can use onions and potatoes.

Osaka and Hiroshima Soul Food, “Okonomiyaki”
Okonomiyaki is a kind of round, flour-based pancake cooked with vegetables such as cabbage, deep fried dough, and bonito flakes. The word “okonomi” means “as you like it.”

It is a well-known and beloved dish nationwide, but especially in Osaka and Hiroshima. In these cities, there are countless restaurants dotted around, each with their own variations of okonomiyaki, loved by locals and tourists alike. Generally, Osaka-style okonomiyaki has a distinctively fluffy finish by mixing all the dough and ingredients together. Grated yam sometimes can be added to develop the texture even further.

As well as Osaka-style, there is Hiroshima-style okonomiyaki, which has its own characteristics in the way it’s layered while cooking. It generally requires adding layers of vegetables and pork, resulting in a tall pancake. It blends eggs and yakisoba noodles into the layers, making it slightly different from its Osaka counterpart. Many restaurants have their own unique okonomiyaki when it comes to forming dough, ingredients and sauces, a tempting treat every time you travel.

A Variation of Okonomiyaki Low in Sugar and Calories  
This recipe doesn't call for powder at all to make a delicious and unique variation of okonomiyaki.  Even though it is not flour-based, it delivers a delectable taste that you can't easily distinguish from ordinary okonomiyaki. 

This recipe is a perfect addition to your recipe list for those who want to make and customize a healthier version of classic Japanese okonomiyaki. It’s also ideal for those who are looking for a new recipe using potatoes and onions. This delicious okonomiyaki will make you feel like you're really in Osaka or Hiroshima!

Nutrition per Serving
  • Calories
    330
  • Sodium
    750mg
  • Fat
    16.8g
  • Protein
    11.1g
  • Carbs
    33.1g
  • Fiber
    9.8g
  • Cholesterol
    150mg

Ingredients

Servings
-
2
+
Imperial
  • oz Onion
  • 1.4  oz Carrot
  • 5.3  oz Potato
  • Egg
  • 0.25  tsp Coarse salt
  • 1.8  oz Thinly sliced pork belly
  • as needed Vegetable oil
  • as needed Okonomiyaki sauce
  • as needed Mayonnaise
  • as needed Bonito flakes
  • as needed Green laver

Instructions

Step 1

Peel the onion, cut it in half lengthwise, and then cut it into 0.5 inches (1 cm) thick slices. Cut onions against the fibers.
Cut the carrots into strips.

Flourless Okonomiyaki with Potatoes and Eggs

Step 2

Place onions and carrots in a large heatproof bowl, cover with plastic wrap, and microwave at 600w for 5 minutes.

Step 3

Peel and grate the potatoes.
In a bowl from step 2, add the grated potatoes, eggs and salt and mix well.

Flourless Okonomiyaki with Potatoes and Eggs

Step 4

Heat the oil in a frying pan over medium heat, lay out the pork belly slices in pan, and pour in dough from step 3.

Flourless Okonomiyaki with Potatoes and Eggs

Step 5

Cook for 4 to 5 minutes on each side. (Adjust the heat to prevent burning.)

Step 6

Place on a plate and top with okonomiyaki sauce and mayonnaise.
Top with bonito flakes and green laver.

Flourless Okonomiyaki with Potatoes and Eggs

Tips

  • The key is to cut the onions against the fibers! This way, the fibers will not remain in your mouth and the okonomiyaki will become softer.
  • Microwaving the onions beforehand allows them to cook quickly and thoroughly.
Doctor / Culinary Expert

A doctor who’s also a mother of a ten year-old daughter, Reiko has made contributions on the theme, "disease prevention that starts in the kitchen", proposing simple and delicious health recipes that can be realized by busy parents. Her goal is to spread preventive medicine to the home from the viewpoint of food. She also works in health and dietary education for children as it is important that correct knowledge of foods and health starts at a young age. Her motto is "sharing healthy, delicious and easy to make dishes for everyone".