Chicken Okonomiyaki Japanese Pancake (Printable Version)
Savory Japanese pancakes loaded with marinated chicken, crisp cabbage, and topped with signature sauces.
# What You'll 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 Make It:
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. Mix until smooth and incorporated.
04 - Pour wet mixture into dry ingredients and stir until just combined. Small lumps are acceptable—avoid overmixing for tender 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. Lightly oil the surface to prevent sticking.
07 - Add marinated chicken pieces to pan and cook 2-3 minutes until lightly browned but not fully cooked through.
08 - Shape approximately one-quarter of batter into round pancake about 3/4 inch thick in pan, pressing chicken pieces evenly into each pancake.
09 - Cook 4-5 minutes per side, pressing gently with spatula, until golden brown and completely cooked through. Repeat with remaining batter and chicken.
10 - Transfer to plates. Generously drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi, adding pickled ginger if desired. Serve immediately.
# Expert Tips:
01 -
- Transforms humble cabbage into something crave-worthy and restaurant quality
- Comes together faster than delivery and tastes infinitely better
- The perfect canvas for whatever protein or toppings you have on hand
02 -
- Do not overmix the batter or the pancakes become tough and dense
- Letting the batter rest for 10 minutes makes it easier to handle
- Pressing gently while cooking ensures even heat distribution
03 -
- Use a box grater to shred cabbage quickly and evenly
- Heat your plates in the oven so pancakes stay hot longer