Name: okonomiyaki recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1.25 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon fine sea salt; 1 cup vegetable broth or water; 1 large egg; 0.5 medium head green cabbage, finely shredded (400 grams); 5.3 oz boneless, skinless chicken breast, thinly sliced into small pieces (consider shrimp or firm tofu for a different twist); 3 large scallions, thinly sliced, divided; 1 tablespoon fresh ginger, finely grated; 2 cloves garlic, minced, divided; 1 teaspoon red fresno chili, finely minced (remove seeds for less spice); 0.5 cup neutral oil, for frying (canola or grapeseed); 3 large shallots, very thinly sliced (for crunch); 4 large cloves garlic, very thinly sliced (for crunch); 0.25 cup soy sauce (for glaze); 2 tablespoons rice vinegar (for glaze); 2 tablespoons light brown sugar (for glaze); 1 tablespoon lime juice (for glaze); 1 teaspoon red pepper flakes (for glaze); 1 tablespoon water (for glaze); 1 teaspoon cornstarch (for glaze); 0.25 cup mayonnaise, vegetable oil-based; 0.5 cup fresh Thai basil leaves, packed

Description

This easy Japanese savory pancake (okonomiyaki) offers irresistible crispy edges and a savory, tender center, perfect for a unique and comforting weeknight meal for busy families.

Ingredients

Scale

1.25 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon fine sea salt
1 cup vegetable broth or water
1 large egg
0.5 medium head green cabbage, finely shredded (400 grams)
5.3 oz boneless, skinless chicken breast, thinly sliced into small pieces (consider shrimp or firm tofu for a different twist)
3 large scallions, thinly sliced, divided
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced, divided
1 teaspoon red fresno chili, finely minced (remove seeds for less spice)
0.5 cup neutral oil, for frying (canola or grapeseed)
3 large shallots, very thinly sliced (for crunch)
4 large cloves garlic, very thinly sliced (for crunch)
0.25 cup soy sauce (for glaze)
2 tablespoons rice vinegar (for glaze)
2 tablespoons light brown sugar (for glaze)
1 tablespoon lime juice (for glaze)
1 teaspoon red pepper flakes (for glaze)
1 tablespoon water (for glaze)
1 teaspoon cornstarch (for glaze)
0.25 cup mayonnaise, vegetable oil-based
0.5 cup fresh Thai basil leaves, packed

Instructions

Prep Your Ingredients: Finely shred cabbage and thinly slice chicken. Prepare the crispy garlic-shallot crunch and homemade okonomiyaki glaze as detailed in the full recipe, setting both aside.
Mix the Batter: Whisk flour, baking powder, and salt. In another bowl, whisk broth and egg. Gradually combine wet into dry until a smooth, thick batter forms( do not overmix).
Combine and Cook: Gently fold cabbage, chicken, two-thirds scallions, ginger, garlic, and chili into batter. Heat a large non-stick skillet with flavored oil over medium heat.
Flip the Pancakes: Scoop 1.5 cups mixture per 6-7 inch patty. Cook 5-7 minutes per side until deeply golden. Chicken internal temp 74(C (165(F). (Ensure skillet is hot and don(t flip too soon for intact pancakes.)
Assemble and Serve: Transfer hot okonomiyaki to plates. Drizzle with warm glaze, then mayo. Garnish generously with basil, crispy crunch, and remaining scallions for delicious family dinners.

Notes

For a low-sodium option, choose reduced-sodium soy sauce for the glaze. Ensure skillet is hot and do not flip too soon for intact pancakes to maintain integrity.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 large pancake (approx. 200g)
Calories: 480 calories
Sugar: 9 g
Sodium: 750 mg
Fat: 32 g
Saturated Fat: 7 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 80 mg

Keywords: okonomiyaki, Japanese, savory pancake, comfort food, easy dinner, high-protein, chicken, weeknight meal