Chicken Okonomiyaki Japanese Pancake

The rainy season in Tokyo had just settled in, everything gray and damp, when my neighbor Yuko invited me over for what she called comfort food. I watched, fascinated, as she shredded cabbage at lightning speed, explaining that okonomiyaki translates literally to grilled however you like. My first attempt that evening was a mess, sticking to the pan and falling apart, but the taste even in disaster was absolutely unforgettable.

Last winter my sister came over skeptical about cabbage pancakes of all things. I made a double batch, the kitchen filling with the incredible aroma of searing chicken and savory batter. She texted me the next morning asking for the recipe, which might be the highest compliment shes ever paid my cooking.

Ingredients

• Chicken thighs: Thighs stay juicier than breast meat and their natural fat keeps the pancake from becoming dry as it cooks
• Soy sauce and sake: This simple marinade transforms plain chicken into something deeply savory and aromatic
• Grated ginger: Fresh ginger adds a subtle warmth that cuts through the richness
• All-purpose flour: Creates the classic okonomiyaki texture, crispy outside while remaining tender inside
• Baking powder: Gives the batter just enough lift to prevent dense, heavy pancakes
• Dashi stock: The secret ingredient that adds authentic Japanese depth, though water works in a pinch
• Mayonnaise in the batter: Sounds unusual but creates the most tender crumb you can imagine
• Green cabbage: The backbone of okonomiyaki, providing sweetness and satisfying crunch
• Spring onions: Mild onion flavor that never overwhelms the other ingredients
• Grated carrot: Adds natural sweetness and gorgeous color throughout the pancake
• Okonomiyaki sauce: The essential sweet and tangy finishing touch that ties everything together
• Japanese mayonnaise: Creamier and richer than American mayo, absolutely worth seeking out
• Bonito flakes: Watch them dance from the residual heat, a little bit of kitchen magic

Instructions

Marinate the chicken:

Combine the chicken pieces with soy sauce, sake and grated ginger in a bowl, letting them absorb flavor for just 10 minutes while you prep everything else.

Mix the dry ingredients:

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

Prepare the wet mixture:

Beat the eggs thoroughly, then whisk in the dashi and mayonnaise until smooth and emulsified.

Combine the batter:

Pour the wet mixture into the dry ingredients and stir just until combined, leaving some lumps intact for the best texture.

Fold in the vegetables:

Gently mix in the shredded cabbage, spring onions and grated carrot until evenly distributed throughout the batter.

Sear the chicken:

Cook the marinated chicken pieces in a lightly oiled skillet over medium heat for 2-3 minutes until golden but still slightly underdone.

Form the pancakes:

Shape one quarter of the batter into a thick round in the pan, pressing pieces of partially cooked chicken evenly into the top.

Cook to perfection:

Cook for 4-5 minutes per side, pressing gently with a spatula, until both sides are deeply golden and the pancake is cooked through.

Add the finishing touches:

Drizzle generously with okonomiyaki sauce and mayonnaise, then sprinkle with dried seaweed and dancing bonito flakes.

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My daughter now requests these for birthday dinner every year, standing on her stool at the counter to shred the cabbage. Something about making your own food, watching it transform from messy batter to golden pancake, feels like pure magic to her.

Getting the Texture Right

The batter should be thick enough to mound on a spoon but loose enough to spread slightly when you scoop it. Too thick and the pancakes become heavy and doughy, while too thin gives you a crepe-like texture that lacks that characteristic okonomiyaki heartiness. I have learned through many failed attempts that the ratio of vegetables to batter matters more than precise measurements.

Perfecting Your Topping Game

The classic spiral pattern of mayonnaise is not just for aesthetics, it ensures every bite gets that creamy contrast to the tangy okonomiyaki sauce. If you cannot find bonito flakes, crushed nori sheets make an excellent substitute for that savory ocean flavor. A little pickled ginger on the side cuts through the richness and cleanses the palate between bites.

Make-Ahead Tips for Busy Nights

The batter can actually be made up to four hours ahead and stored in the refrigerator, though it may need a splash of water to loosen slightly before cooking. I often shred my cabbage and marinate the chicken in the morning so dinner comes together in fifteen minutes after work. Leftover pancakes reheat beautifully in a hot skillet, regaining most of their original crispiness.

• Double the batch and freeze cooked pancakes between parchment paper for quick lunches
• Set up a topping station and let everyone customize their own pancake
• Keep cooked pancakes warm in a 200°F oven while finishing the rest

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There is something deeply satisfying about food you can customize completely, making it exactly what you need on any given day. These pancakes have become our Sunday comfort food tradition, simple enough for weeknights but special enough to feel like an occasion.

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 seasoned with soy sauce and topped with special okonomiyaki sauce, mayonnaise, and bonito flakes. The texture is hearty and satisfying, perfect as a main dish.

→ Can I make this dish gluten-free?

Yes, substitute regular all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce. Ensure your dashi stock and okonomiyaki sauce are certified gluten-free as well. The texture remains excellent with these simple substitutions.

→ What proteins work well in okonomiyaki?

While chicken thighs are beautifully tender, you can use pork belly slices, shrimp, bacon, or even tofu for a vegetarian version. The protein should be cut into bite-sized pieces and lightly cooked before being incorporated into the batter for even cooking.

→ How do I make homemade okonomiyaki sauce?

Mix 2 tablespoons Worcestershire sauce with 1 tablespoon ketchup and 1 teaspoon soy sauce. This simple combination recreates the sweet and tangy flavor of store-bought sauce. Adjust ratios to taste - some prefer it sweeter or more savory.

→ Can okonomiyaki be made ahead and reheated?

While best served fresh, you can cook okonomiyaki ahead and reheat in a skillet over medium-low heat. Avoid microwaving as it makes the texture soggy. Store cooked pancakes in the refrigerator for up to 2 days and add fresh toppings just before serving.

→ What's the secret to getting the texture right?

Don't overmix the batter - lumps are perfectly fine and help create a lighter texture. Shred the cabbage finely rather than coarsely for better distribution. Press gently with a spatula while cooking to ensure even browning and thorough cooking of the chicken inside.