Chicken Okonomiyaki Japanese Pancake (Print Version)
Savory Japanese pancake with marinated chicken, crisp cabbage, and traditional toppings. Ready in under an hour.
# 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
# How-To Steps:
01 - Combine the 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 the flour, baking powder, and salt until evenly combined.
03 - Beat the eggs in a separate bowl, then add the dashi stock (or water) and mayonnaise. Mix until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable.
05 - Fold in the 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 and add a small amount of oil to prevent sticking.
07 - Add the marinated chicken pieces and cook for 2-3 minutes until lightly browned but not fully cooked through.
08 - Shape about one-quarter of the batter mixture into a round pancake approximately 3/4 inch thick in the pan, pressing chicken pieces evenly into each pancake.
09 - Cook for 4-5 minutes per side, pressing gently with a spatula to compact, until golden brown and cooked through. Repeat with remaining batter and chicken.
10 - Transfer to plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi, and add pickled ginger if desired. Serve immediately.
# Expert Tips:
01 -
- Everything cooks in one pan so cleanup takes exactly two minutes
- Loaded with vegetables but still feels like an indulgent treat
- Customizable toppings mean everyone gets exactly what they crave
02 -
- Resist the urge to press down hard while cooking or you will lose the fluffy interior texture
- The first pancake usually takes longer to cook than subsequent ones as the pan temperature stabilizes
03 -
- Use a well seasoned cast iron skillet for the crispiest exterior texture
- Let the pancake rest for one minute after cooking before cutting to prevent crumbling