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Savory Chicken Okonomiyaki

A delicious and easy dish that combines various ingredients into a tasty pancake, perfect for a quick meal or a fun dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cabbage, finely chopped Make sure to chop finely for even cooking.
  • 1 cup all-purpose flour Adjust to make gluten-free if needed.
  • 1 cup dashi broth (or water) Can be substituted with vegetable broth if desired.
  • 2 large eggs
  • 1 cup cooked chicken, diced You can substitute with shrimp or squid for a seafood version.
  • 1/2 cup green onions, chopped For garnishing.
  • 1/4 cup carrot, grated
  • Salt and pepper to taste
  • Okonomiyaki sauce For drizzling on top.
  • Japanese mayonnaise For drizzling on top.
  • Aonori (seaweed flakes) For topping if desired.
  • Katsuobushi (bonito flakes) For topping if desired.

Method
 

Preparation
  1. In a mixing bowl, combine the cabbage, flour, dashi broth, and eggs to form a batter.
  2. Stir in the cooked chicken, green onions, carrot, salt, and pepper.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little oil.
  2. Pour a ladle of batter into the skillet, spreading it out into a circle.
  3. Cook for about 3-4 minutes on each side until golden brown and cooked through.
Serving
  1. Remove from heat and drizzle with okonomiyaki sauce and Japanese mayonnaise.
  2. Top with aonori and katsuobushi if desired.
  3. Serve hot and enjoy!

Notes

If you have leftovers, store them in an airtight container in the fridge. They can last for up to 2 days. To reheat, simply warm them in a skillet for a few minutes until heated through.