This recipe was inspired by okonomiyake, a Japanese savory pancake loaded with cabbage and other toppings, traditionally cooked on a large griddle called a Teppan. We’ve created a simple version that bakes up beautifully puffed and golden right in the June Pan. Savory and smoky from the bacon yet light and springy from thinly sliced cabbage, this will feed 4 easily for brunch or lunch. Serve the pancake with the sauce, Kewpie mayonnaise (a lovely Japanese condiment we recommend seeking out) and furikake. If you can’t find Kewpie mayo, you can make your own by adding a pinch of sugar and a teaspoon or two of rice vinegar to regular mayonnaise.