Shrimp Okonomiyaki (Japanese Cabbage Pancake)

Replacing heavy mayonnaise and traditional sauces with a light Greek yogurt blend creates a high-protein, fiber-rich meal that stays true to classic Japanese flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g raw peeled shrimp, chopped · 355 kcal in the whole recipe
• 500 g white cabbage, finely shredded · 125 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 1 cup whole wheat flour (120 g) · 408 kcal in the whole recipe
• 1 cup chopped green onions (80 g) · 26 kcal in the whole recipe
• 1 tbsp grated fresh ginger (6 g) · 5 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 2/3 cup nonfat Greek yogurt (160 g) · 98 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 2 tsp brown sugar (10 g) · 38 kcal in the whole recipe
• 2 sheets dried seaweed (nori), shredded (6 g) · 18 kcal in the whole recipe
• 1/2 cup water (120 ml)

Method

1. Thinly shred the white cabbage, slice the green onions, and grate the fresh ginger.

   

2. In a large bowl, whisk eggs, whole wheat flour, and water until a smooth batter forms, then fold in the cabbage, green onions, ginger, and chopped shrimp.

   

3. Brush a non-stick skillet with olive oil over medium heat (175°C / 350°F), ladle the mixture into 4 pancake portions, cover, and cook each side for 5-6 minutes until golden brown.

   

4. In a small bowl, whisk the nonfat Greek yogurt, low-sodium soy sauce, and brown sugar together to create the light topping sauce.

   

5. Spread the yogurt sauce evenly over the cooked okonomiyaki and garnish with shredded dried seaweed before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.