Low Carb Ramen in Seattle!

seattle
(Cheryl Meyers) #21

@Jan – I found the book I mentioned: https://www.amazon.co.jp/ebook/dp/B01CE4DVZA/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=
Looks like a basic keto diet outline. I need to get this for my hubby, as he cooks dinner!

As far as low sugar, that is changing I think. Depends on the age group–lots of cake shops and sweets in the conbinis where the teens hang out. But yes, much fewer sugary drinks in the vending machines.

@Theresa Yes, haiboru are ok I think. I don’t like them much… and the chuhai in the can is kinda sweet. Actually, Suntory and Kirin have come out with low-carb beers that are ok, as long as you don’t compare the taste to the real thing :wink:

#22

The conbinis are a keto nightmare! I guess they are here in the US too, but we don’t have as many of them in the states. You can’t throw a rock without hitting a conbini in Japan!

(Jan) #23

Thanks!

(Meeping up the Science!) #24

Well, even though they eat rice, they also eat far less and it’s not as processed. We use minute rice here or eat McDonald’s. Portions of starches and sugars are smaller. Things are less sweet overall. I think part of why people find caloric restriction works is that it cuts out carbs - it is not necessarily the calories by their lonesome as most people assume. My Japanese friends were easily eating just 100-150g of carbs a day - a lot by our standards, but low carb by everyone else’s, for instance.

Several companies had an initiative where they were measuring people’s waists, I recall. Definitely more social pressure too.

#25

I remember a Fung talk about cultural stuff, and how japanese did eat a lot of rice, but most of it was made or infused with vinegar which is insulin protective so didn’t cause as much of an insulin spike and once the brought more bread and sugar into Japan the obesity level started rising.

(jketoscribe) #26

I found a low carb okonomiyaki recipe: http://okonomiyakirecipes.com/2011/03/31/paleo-okonomiyaki-low-carb-and-gluten-free/ It’s a lot of work, but yummy.

Many of the places that sell Ramen in this area (Sonoma County, California) will substitute konjac/shiritaki noodles if you ask. I don’t love the texture, but it’s so nice to have noodles to slurp!

(Jan) #27

@Pilotbob my Japanese husband goes through TONs of rice, almost none of it vinegared. I have a 10-cup rice cooker that gets refilled ever couple days. And he loves bread & breakfast cereal, just not as much as rice. Kinda pisses me off…

(Jan) #28

@janknitz, you made me sooo happy! My son in law just made okonomiyaki a couple nights ago, and looked at me with real pity.
The link doesn’t work - I’ll do a search…

#29

I LOVE okonamiyaki! For some reason that link isn’t working for me. :frowning:

(Cheryl Meyers) #30

Yeah, looks like the blogger has not updated or tweeted for a long time. I wonder if just substituting almond or flax meal in the basic okonomi recipe would work? It is pretty simple, deshoo? And add a low carb starch replacement.
Here is a traditional one: http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html

thickeners https://www.verywell.com/how-to-make-low-carb-gravy-2242331

Hmm I gotta try this soon!

(jketoscribe) #31

Here’s the recipe: comments are the author’s not mine.

Paleo Okonomiyaki Recipe

Batter:

6 Tb almond flour
1 egg
1/4 cup dashi (or leftover miso soup)
1 tsp oil
2 Tb finely ground flax seeds (optional) (adds chewiness but is a non-paleo ingredient)
Fillings:

1 C shredded cabbage
1 Tb beni shouga
1 egg
anything else you like!
Procedure:

Sprinkle a good cooking oil on a frying pan, and then heat up the pan. ALWAYS start with a sizzling hot pan.
Pour half of the batter into the pan, tilting the pan as necessary to let the batter spread into a nice circle.

Wait about 30 seconds, and then top the batter with all of the cabbage. Just pile it on there.
Let this cook down for about 2 minutes. You can make it go faster if you cover the pan for 60 seconds, but the cabbage will then be a bit soggy.
Make a “well” in the cabbage, and crack the egg on top of it. Immediately break the yolk and swish all of the egg so it covers the cabbage. (It may drop off your okonomiyaki and onto the pan. No worries! Just lift it up and back on top of the cabbage.)

Place other filling ingredients on top of the egg. I like to put a few springs of parsley in for color.
About a minute later, pour the rest of the batter on top of all of the fillings. Try to cover everything evenly, and this time if bits dribble into the pan, just let them go.
Ready to flip? This part can be challenging! Take your BEST SPATULA and lift up all of the edges of the pancake to make sure nothing is sticking. Then slide the spatula under the middle of the pancake and — very confidently, as if you cannot fail!! — flip the pancake in place.

With any luck, your flipped pancake now looks like that picture above, shown next to my hand for scale.
The Home Stretch! All you have to do now is wait until it looks like the egg inside of the pancake is all cooked, and then most likely the bottom of the pancake will be cooked too. Test the edges and then flip it onto a plate.
Sprinkle bonito flakes, which are like fish bacon, and decorate liberally withKewpie mayo.
CONSUME!!
The only problem with paleo is that sugar is definitely off the diet. So no Okonomi Sauce. Hmm, maybe I’ll come up with a paleo version!?

Oh, and I don’t care if Kewpie mayo has some sugar in it. American mayonnaise just won’t do.

I just remembered, I forgot to top it with aonori! And I had some! Oh well, better okonomiyaki next time!

http://okonomiyakirecipes.com/2011/03/31/paleo-okonomiyaki-low-carb-and-gluten-free/

(Meeping up the Science!) #32

I love okonomiyaki! I was gonna try this recipe a while ago and never got around to it. Uses fish in the batter instead of starches. Interesting.

I should give it a try. If anyone makes one report back ASAP! Itadakimasu :slight_smile:

(anonymous44) #33

@janknitz, you are awesome!!! Arigato!!! Or, in Kansai, Okini!!!

(anonymous44) #34

My fireman friend in Nishinomiya makes it with thick chunks of bacon, ika or tako chunks, egg (of course), ramen (sub konyakku?), ahh, what else? I wonder if I can make the sauce… I think it’s something like equal parts ketchup, Worcestershire, and 2 other things I can’t remember now. I got a good low-carb ketchup recipe, Worcestershire isn’t carby… we can do this! And of course some eat it with mayo & mustard instead of the sauce. Ok, gotta get over this Damn cold & get cooking.

(Cheryl Meyers) #35

That looks great. I love it with shrimp and bacon.

(Cheryl Meyers) #36

Today’s Lawson lunch! With adakashii pork rinds from Okinawa and green tea. Itadakimasu!

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