Chicken Okonomiyaki (Print View)

Savory Japanese pancake with marinated chicken, cabbage, and tangy toppings.

# What You'll Need:

→ Chicken

01 - 7 ounces 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

# How to Make:

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 - Whisk together flour, baking powder, and salt in a large bowl until evenly combined.
03 - Beat eggs in a separate bowl, then add dashi stock (or water) and mayonnaise. Whisk until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable and will yield a tender texture.
05 - Fold in shredded cabbage, spring onions, and grated carrot until evenly distributed throughout the batter.
06 - Heat a large non-stick skillet or griddle over medium heat. Add a small amount of oil to prevent sticking.
07 - Add marinated chicken pieces to the pan and 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 in the pan. Press chicken pieces evenly into the batter.
09 - Cook for 4-5 minutes per side, pressing gently with a spatula to ensure even cooking. Flip when golden brown. Repeat with remaining batter and chicken.
10 - Transfer pancakes to plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi, add pickled ginger if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The batter comes together in minutes and uses pantry staples you probably already have
  • It transforms humble cabbage into something crave-worthy and satisfying
  • Everyone gets to customize their own toppings at the table which makes dinner fun
02 -
  • Pressing down gently with your spatula while cooking helps the pancake cook evenly and get those crispy edges
  • The batter should be thick and chunky with cabbage not pourable like regular pancakes
  • These are best eaten immediately while the outside is still crispy and the inside steamy hot
03 -
  • Shred your cabbage by hand instead of using food processor for better texture
  • Let the pan get properly hot before adding the first pancake for the best crust

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