Chicken Okonomiyaki Japanese Pancake (Printable)
Crispy Japanese-style savory pancakes loaded with marinated chicken, cabbage, and classic toppings for a satisfying meal.
# What goes in:
→ 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
# Directions:
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 - In a large bowl, whisk together flour, baking powder, and salt until thoroughly combined.
03 - Beat eggs in a separate bowl, then add dashi stock (or water) and mayonnaise. Whisk until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined—do not overmix. Small lumps are acceptable and will result in a tender texture.
05 - Add shredded cabbage, spring onions, and grated carrot to the batter. Fold until vegetables are evenly distributed throughout the mixture.
06 - Heat a large non-stick skillet or griddle over medium heat. Lightly oil the surface to prevent sticking.
07 - Add marinated chicken pieces to the hot pan. Cook for 2-3 minutes until lightly browned but not fully cooked through.
08 - Shape approximately one-quarter of the batter into a round pancake about 3/4 inch thick in the pan. Press chicken pieces evenly into the batter.
09 - Cook for 4-5 minutes per side, pressing gently with a spatula to flatten. Flip when golden brown and continue until cooked through completely. Repeat with remaining batter and chicken.
10 - Transfer cooked pancakes to serving plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori, katsuobushi, and pickled ginger if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The crispy exterior gives way to impossibly tender cabbage inside
- Customizable toppings mean everyone gets exactly what they crave
02 -
- Resist the urge to flip too early, let the first side develop a deep golden crust
- The pancake will feel soft when raw but firms up beautifully as it cooks
03 -
- Shred the cabbage as finely as possible for the best texture
- Let the pan get properly hot before adding any batter