Craving the savory, umami-packed flavors of a Japanese okonomiyaki pancake but sticking to a low-carb lifestyle? You’ve come to the right place! This Okonomiyaki Chaffle recipe is the ultimate fusion dish, combining the viral keto chaffle with the iconic tastes of Japan. It’s unbelievably easy, incredibly delicious, and the perfect way to shake up your breakfast or lunch routine.
Ingredients
• For the Chaffle Batter
• Caciocavallo cheese, shredded – ½ cup / 56g
• Large eggs – 2
• Baking powder – ½ teaspoon / 2g
• Asparagus, finely chopped – ¼ cup / 35g
• For the Quick Okonomiyaki Sauce
• Ketchup, no sugar added – 4 tablespoons / 60ml
• Soy sauce or tamari – 4 teaspoons / 20ml
• Worcestershire sauce – 4 teaspoons / 20ml
• Stevia sweetener or powdered erythritol – 2 tablespoons / 24g
• For the Toppings
• Shiitake mushrooms, sliced – 4 tablespoons / 30g
• Kewpie mayonnaise – 2 tablespoons / 30ml
• Seaweed powder, Aonori – 2 tablespoons / 10g
• Beni shoga, pickled red ginger – 2 tablespoons / 30g
• Green onion, thinly sliced – 1 stalk
Instructions
1. Preparation Method
2. In a small bowl, whisk together all the sauce : soy sauce, ketchup, Worcestershire sauce, and stevia. Set aside.
3. Preheat and lightly grease your waffle maker.
4. In a separate medium bowl, beat the two eggs until smooth.
5. Stir the shredded Caciocavallo cheese, finely cut asparagus, and baking powder into the beaten eggs until just combined.
6. Pour half of the mixture onto the hot waffle plate, close the lid, and cook for 3-4 minutes, or until golden brown and crisp.
7. Remove the first chaffle and repeat with the remaining batter.
8. To assemble, place a chaffle on a plate. Drizzle generously with the prepared Okonomiyaki sauce and Kewpie mayonnaise.
9. Garnish with sautéed shiitake mushrooms, a sprinkle of seaweed powder, beni shoga, and freshly sliced green onions. Serve immediately.
Nutritional Information
• (Estimated Per Serving)
• Servings: 2
• Calories: 380 kcal
• Net Carbs: 7g
• Protein: 22g
• Fat: 29g
Pro Tips
• For the crispiest chaffles, let them rest on a wire rack for a minute after cooking before adding toppings.
• Finely shredded cabbage is a traditional okonomiyaki ingredient and can be used as a substitute for asparagus.
• Don’t overfill your waffle maker, as the egg mixture will expand as it cooks.
• If you can’t find Caciocavallo, a firm, low-moisture mozzarella or provolone makes a great substitute.
FAQ
Q: Is this Okonomiyaki Chaffle recipe keto-friendly
A: Yes, this recipe is specifically designed for a low-carb, keto lifestyle. With an estimated 7g of net carbs per serving, it’s a perfect fit for a keto diet.
Q: What can I use instead of Caciocavallo cheese
A: If you can’t find Caciocavallo, you can easily substitute it with a firm, low-moisture mozzarella or provolone cheese to get a similar texture and flavor.
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffles, let them rest on a wire rack for a minute after they come out of the waffle maker. This allows steam to escape and prevents them from becoming soggy before you add toppings.
Q: Can I use cabbage instead of asparagus
A: Absolutely. Finely shredded cabbage is a traditional ingredient in authentic okonomiyaki and makes a fantastic substitute for asparagus in this chaffle recipe.
