OKONOMIYAKI (JAPANESE SAVORY CABBAGE PANCAKE)

Okonomiyaki (Japanese Savory Cabbage Pancake) image

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.

Provided by My Food and Family

Categories Asian

Time 30m

Yield 10 servings, 2 pancakes each

Number Of Ingredients 11

Ingredients

4 cups finely shredded cabbage
3/4 cup flour
4 eggs
1 tsp. WYLER'S Instant Bouillon Chicken Flavored Powder
1/4 cup plus 2 Tbsp. water, divided
3 Tbsp. HEINZ Tomato Ketchup
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
2 Tbsp. oyster sauce
1 tsp. sugar
1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
3 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Heat oven to 350°F.
Toss cabbage with flour in large bowl.
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.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9884 g, Sugar 0 g, Protein 5 g