Recreate okonomiyaki, a popular Japanese street food, in your own kitchen with this Okonomiyaki (Japanese Savory Cabbage Pancake) recipe! Our recipe calls for topping your okonomiyaki with mayo and bacon for flavors that pack a punch.
Whisk eggs with bouillon powder and 2 Tbsp. water until blended. Add to cabbage mixture; mix lightly.
Drop cabbage mixture into 20 mounds, 1/2 inch apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. cabbage mixture for each mound.
Bake 10 min. or until centers of pancakes are set.
Meanwhile, mix ketchup, dressing, oyster sauce, sugar and remaining water in small saucepan until blended. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 10 min. or until sauce is slightly thickened, stirring frequently.
Spoon sauce evenly onto centers of pancakes, adding about 1 tsp. sauce to each pancake. Top with mayo and bacon.
For extra color and flavor, sprinkle with chopped green onions before serving.
These savory pancakes provide vitamin C, thanks to the cabbage.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.