Chicken Okonomiyaki Japanese Pancake (Printable version)
Savory Japanese pancake with marinated chicken, cabbage, and classic toppings ready in 40 minutes.
# Ingredient List:
→ Chicken
01 - 7 oz boneless, skinless chicken thigh or breast, cut into small bite-sized pieces
02 - 1 tbsp soy sauce
03 - 1 tsp sake (optional)
04 - 1/2 tsp grated ginger
→ Pancake Batter
05 - 1 cup all-purpose flour
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 2 large eggs
09 - 1/2 cup dashi stock or water
10 - 1 tbsp 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 It:
01 - Combine chicken pieces with soy sauce, sake (if using), and grated ginger in a bowl. Let marinate for 10 minutes to infuse 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. Mix until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients and stir until just combined. Avoid overmixing; small lumps are acceptable for proper texture.
05 - Fold shredded cabbage, spring onions, and grated carrot into batter until evenly distributed throughout.
06 - Heat large non-stick skillet or griddle over medium heat and add small amount of oil to prevent sticking.
07 - Add marinated chicken pieces to pan and cook for 2-3 minutes until lightly browned but not fully cooked through.
08 - Shape about one-quarter of batter into round pancake approximately 3/4 inch thick in pan, pressing chicken pieces evenly into each pancake.
09 - Cook for 4-5 minutes per side, pressing gently with spatula, until golden brown and cooked through completely. Repeat with remaining batter and chicken.
10 - Transfer to serving plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi, and add pickled ginger if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The contrast between crisp edges and tender cabbage inside is honestly addictive
- You can customize the toppings endlessly based on what is in your fridge
02 -
- The batter will seem too loose but that is exactly how it should be, and the vegetables release moisture as they cook
- Pressing down with the spatula while cooking helps the pancake hold together and develop those crispy edges
03 -
- A well-seasoned cast iron skillet creates the best crispy edges, but nonstick works fine too
- Letting the pancake sit undisturbed for the full cooking time helps it develop a crust without falling apart