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Keto Okonomiyaki on a handmade pottery plate coated in mayo and pickled ginger.
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5 from 5 votes!

Keto Okonomi Sauce

The most delicious sauce to pair with a magnificent dish Okonomiyaki.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Japanese, Keto
Recipe Category: Low Carb
Servings: 10 serves (400g)
Calories: 23kcal
Author: Megan Ellam

Ingredients

  • 60 g raspberries fresh or frozen
  • 4 tbsp dry sherry
  • 2 tsp sesame oil
  • 6 tbsp apple cider vinegar
  • 2 tbsp tamari sauce gluten free
  • 3 tbsp oyster sauce
  • 2 tbsp lime juice
  • salt and pepper to taste
  • Optional for extra spice use 1 tbsp of Chilli oil

Instructions

CONVENTIONAL METHOD

  • Add all ingredients to a blender. Mix at medium speed for 10 seconds
  • Transfer to a small saucepan. Cook over medium heat until sauce thickens. Transfer to a small jar. Keep refrigerated.

THERMOMIX® METHOD

  • Place all ingredients into mixer bowl. Mix 10 sec/speed 5.
  • Cook 4 min/80℃/speed 1. Transfer to small jar. Keep refrigerated

Notes

  1. You can substitute the oyster sauce for coconut aminos or soy sauce.
      2. This sauce can be kept in an airtight jar for up to 1 week
      3. It is suitable to freeze for later
     4. Best served with Okonomiyaki

Nutrition

Serving: 1serve (40g) | Calories: 23kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 349mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.1mg | Net Carbs: 1g