Okonomiyaki (Savory Japanese Pancake)
This Okonomiyaki is a hearty, savory Japanese pancake that is surprisingly simple to make at home. Often called "Japanese soul food," this recipe uses thinly sliced cabbage and chicken breast for a protein-packed twist on the classic street food favorite.
Equipment
- Non-stick skillet with tight-fitting lid
- Large mixing bowl
- Whisk
- Wide spatula
- Sharp knife or mandoline
Ingredients
For the batter
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp sugar
- 1 tsp dashi powder dissolved in ¾ cup water
For the filling
- 2 ½ cups cabbage finely shredded
- 150g chicken breast very thinly sliced
- 2 large eggs
- 1 tbsp chopped pickled ginger optional
For the homemade sauce
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tsp honey or sugar
Toppings & garnish
- mayonnaise Kewpie preferred
- green onions thinly sliced
Instructions
- Whisk the batter. In a medium bowl, combine the flour, baking powder, and sugar. Slowly pour in the dashi water and whisk until the batter is smooth. Let it rest for 10 to 15 minutes if time allows; this helps the flour hydrate for a better texture.
- Prep the mix. In a large mixing bowl, combine the shredded cabbage, thinly sliced chicken, eggs, and pickled ginger. Pour the batter over the mixture and fold everything together until the cabbage and chicken are evenly coated.
- Cook the pancake. Heat a lightly oiled non-stick skillet over medium heat. Pour the mixture into the center and shape it into a circle about 2 cm thick.
- Sear and steam. Cover the pan with a lid and cook for about 5 minutes. Using a lid is important here because it creates the steam needed to cook the chicken and soften the cabbage while the bottom develops a golden-brown crust.
- Flip. Carefully flip the pancake over. Cook, covered, for another 5 minutes until the second side is browned, the chicken is fully cooked through, and the pancake feels firm.
- Prep the sauce. While the pancake cooks, whisk the oyster sauce, ketchup, Worcestershire, and honey together in a small bowl.
- Garnish and serve. Brush the top of the okonomiyaki generously with the sauce. Drizzle with mayonnaise in a zigzag pattern and top with a handful of fresh green onions.