Chicken Okonomiyaki

The first time I had okonomiyaki was in this tiny Osaka restaurant where the cook made it right at our table, the bonito flakes dancing on top from the heat. I came home obsessed with recreating that crispy-edged, cabbage-filled pancake but discovered that chicken works just as beautifully as the traditional pork. Now it is become my go-to when I want something comforting but not heavy.

Last winter my sister came over feeling exhausted from work and I made these for us. We stood at the stove watching them cook, the smell of caramelized sauce filling the kitchen, and she told me it was exactly what she needed. Food has this way of fixing things sometimes.

Ingredients

• Chicken thigh or breast: Thighs stay juicier but breast works if that is what you have, just do not overcook it
• Soy sauce and ginger: This quick marinade makes all the difference in flavoring the meat from inside out
• All-purpose flour: Creates the base that holds everything together while still staying light
• Dashi stock or water: Dashi adds that authentic umami depth but water works in a pinch
• Mayonnaise in the batter: Sounds strange but makes the pancake tender and adds subtle richness
• Shredded cabbage: The backbone of the dish, use green cabbage for the best texture
• Okonomiyaki sauce: Store-bought is fine or mix Worcestershire, ketchup, and soy sauce

Instructions

Marinate the chicken:

Toss the bite-sized chicken pieces with soy sauce, sake if using it, and grated ginger. Let it sit for about 10 minutes while you prep everything else.

Mix the dry ingredients:

Whisk together flour, baking powder, and salt in a large bowl until combined.

Make the batter:

Beat eggs in a separate bowl then add dashi or water and mayonnaise. Pour this into the dry ingredients and stir just until combined, some lumps are good.

Add the vegetables:

Fold in shredded cabbage, sliced spring onions, and grated carrot until everything is evenly coated.

Start the chicken:

Heat a skillet over medium heat with a little oil and cook the marinated chicken pieces for 2-3 minutes until lightly browned but not cooked through.

Cook the pancakes:

Scoop about one-fourth of the batter into the pan and press chicken pieces into it. Cook for 4-5 minutes per side, pressing gently, until golden and cooked through.

Add the toppings:

Drizzle with okonomiyaki sauce and mayonnaise in a zigzag pattern. Sprinkle with aonori, bonito flakes, and pickled ginger if you like.

Save to Pinterest

My friend who claims she cannot cook anything made these for her family last week and sent me a photo of the empty plates. There is something so satisfying about turning simple ingredients into a meal that makes people happy.

Making It Your Own

Pork belly is traditional but I have made these with shrimp, tofu, and even leftover roasted chicken. The batter and method stay the same which makes it perfect for using whatever you have on hand or what your family prefers.

The Sauce Situation

Store-bought okonomiyaki sauce is totally fine and saves time. But if you want to make your own, mix two tablespoons Worcestershire sauce, one tablespoon ketchup, and one teaspoon soy sauce. It keeps in the fridge for weeks.

Serving Ideas

These work for dinner but also make an unexpected brunch or lunch option. I like to serve them with a simple cucumber salad or miso soup to round out the meal.

• A cold Japanese beer pairs perfectly with the savory flavors
• Green tea helps cut through the richness if you are not drinking alcohol
• Leftovers reheat surprisingly well in a dry pan or oven

Save to Pinterest

Hope these bring as much joy to your table as they have to mine. Happy cooking.

Recipe FAQs

→ What makes okonomiyaki different from regular pancakes?

Okonomiyaki is a savory Japanese pancake made with shredded cabbage, flour, eggs, and various proteins. Unlike sweet breakfast pancakes, it's packed with vegetables and meat, then topped with tangy sauces and seaweed flakes for a umami-rich meal.

→ Can I make the batter ahead of time?

It's best to make the batter just before cooking, as the cabbage can release water and make the mixture soggy. However, you can shred the vegetables and marinate the chicken up to a day in advance for quicker preparation.

→ What can I substitute for dashi stock?

You can use water, vegetable broth, or chicken stock as a substitute for dashi. The flavor will be slightly different but still delicious. For the closest taste, add a pinch of salt and a drop of soy sauce to the water.

→ How do I know when the pancake is cooked through?

The pancake is ready when both sides are golden brown and it feels firm when pressed gently with a spatula. You can also insert a toothpick into the center - it should come out clean without any wet batter attached.

→ Can I freeze leftover okonomiyaki?

Yes, you can freeze cooked okonomiyaki for up to 1 month. Wrap each pancake individually in plastic wrap and foil. Reheat in a skillet over medium heat or in a toaster oven until crispy and heated through. Add fresh toppings after reheating.

→ What other proteins work well in okonomiyaki?

Traditional variations include pork belly, shrimp, squid, or tenkasu (tempura scraps). For vegetarian options, try tofu, mushrooms, or additional vegetables like corn or bell peppers. The preparation method remains the same.