• 5large eggs
  • 1teaspoon low-sodium soy sauce
  • 1teaspoon water
  • ½cup whole-wheat flour
  • 1cup finely chopped or shredded fresh spinachremove large stems before chopping
  • ½cup shredded cabbage
  • 4 green onions, trimmed and chopped
  • cups chopped shiitake mushrooms
  • 1tablespoon canola or avocado oil for frying
  • Okonomiyaki saucerecipe right
  • 2tablespoons bonito flakes
  • Sesame seeds and chopped green onionsfor garnish
  1. Whisk eggs in a large bowl, breaking up the yolks. Beat in soy sauce and water.
  2. In a separate bowl, toss together flour, spinach, cabbage, green onions and mushrooms. Add mixture to eggs, lightly mixing just until everything is combined.
  3. In a 9- to 10-inch nonstick, slope-sided pan, heat oil over medium heat. Pour egg mixture directly into middle of pan. Let pancake cook for 4 minutes. Gently flip pancake over in pan (TIP: Use a cutting board to help flip it over; then slide it back into pan). Cover pan and cook for another 4 minutes.
  4. Remove pancake to a cutting board or serving plate. Drizzle Okonomiyaki Sauce over top and sprinkle with bonito flakes, sesame seeds and green onions.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 227 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 232mg 77%
Sodium 198mg 8%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 7g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ pancake with 1 tablespoon sauce): 227 cal, 10g fat (5g mono, 3g poly, 2g sat), 232mg chol, 198mg sodium, 22g carb (3g fiber, 7g sugars), 13g protein