Chicken Okonomiyaki (Printable)
Savory Japanese pancakes loaded with marinated chicken, crisp cabbage, and topped with tangy okonomiyaki sauce and bonito flakes.
# What You Need:
→ Chicken
01 - 7 oz boneless, skinless chicken thigh or breast, cut into small bite-sized pieces
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sake (optional)
04 - 1/2 teaspoon grated ginger
→ Pancake Batter
05 - 1 cup all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 1/2 cup dashi stock or water
10 - 1 tablespoon mayonnaise
→ Vegetables
11 - 3 cups finely shredded green cabbage
12 - 2 spring onions, thinly sliced
13 - 1 small carrot, grated
→ Toppings
14 - Okonomiyaki sauce (store-bought or homemade)
15 - Japanese mayonnaise
16 - Aonori (dried seaweed flakes), optional
17 - Katsuobushi (bonito flakes), optional
18 - Pickled ginger, optional
# Directions:
01 - Combine chicken pieces with soy sauce, sake (if using), and grated ginger in a bowl. Let marinate for 10 minutes to absorb flavors.
02 - In a large bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - Beat eggs in a separate bowl, then add dashi stock or water and mayonnaise. Mix until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir until just combined—lumps are acceptable and prevent overworking the batter.
05 - Fold shredded cabbage, spring onions, and grated carrot into the batter until evenly distributed throughout.
06 - Heat a large non-stick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
07 - Add marinated chicken pieces to the pan. Cook for 2-3 minutes until lightly browned but not fully cooked through.
08 - Shape approximately one-quarter of the batter into a round pancake, about 3/4 inch thick, pressing chicken pieces evenly into each portion.
09 - Cook for 4-5 minutes per side, pressing gently with a spatula to ensure even cooking. Flip when golden brown and repeat until cooked through. Continue with remaining batter and chicken.
10 - Transfer pancakes to plates. Generously drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori, katsuobushi, and pickled ginger if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of crispy edges and tender cabbage creates texture that keeps you coming back for another bite
- You can customize the toppings endlessly, making it perfect for using up whatever is in your fridge
02 -
- Shred your cabbage as finely as possible, because thick pieces will not cook through and create unpleasant crunchy bits in the finished pancake
- The batter should be much chunkier with vegetables than you expect, almost like a salad held together with a little batter
- Resist the urge to press down too hard while flipping, or you will lose the fluffy, tender texture that makes okonomiyaki special
03 -
- Use a cast iron skillet if you have one, because the heavy, even heat creates the crispest edges
- The bonito flakes are optional but add such wonderful smoky depth that I rarely skip them anymore