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Okonomiyaki with chicken

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Okonomiyaki literally means "fried as you like it". It is basically a pancake made with wheat flour and shredded cabbage with adding fillings. Okonomiyaki is almost always eater with Bulldog brown sauce and mayo squeezed over the top. Umami lovers will also add bonito fish flakes and shone powdered nori. Okonomiyaki is most popular in the Kansai region of Japan which covers major cities such as Hiroshima and Osaka.


140g sweet pointed cabbage, rinsed

100g leek

190g chicken breast, finely sliced

50g frozen sweetcorn

130g self raising flour

1 egg

150ml Japanese dashi stock*

2 tbsp bonito fish flakes (optional)

2 tbsp aonori (optional)

Bull-Dog sauce


2.5tbsp of veg oil for frying

* I usually use instant granules for making dashi for this dish


rinse the cabbage leaves, halve the leaves lengthways and cut out any hard stem 

shred the cabbage roughly ( about 1 cm / 1/2 inch width)

cut the leek in half in lengthways, then shred

heat 1/2tbsp of oil in a frying pan, fry the chicken for 2 - 3 minutes over a medium heat

put the cabbage, leek & chicken in a large bowl

in a separate bowl,  pour in the the beaten egg, dashi stock and the flour. mix well into a batter

add the batter to the chicken and cabbage & mix well. your okonomiyaki is now ready to fry

heat 1 tbsp of oil in a medium frying pan & pour in half of the mixture. cook for 3-4 minutes over a medium heat with the lid. flip using a slice and fry for another 3 - 4 minutes

repeat to make your second okonomiyaki

when you serve, drizzle with the Bull-Dog sauce & mayonnaise, 

then sprinkle with the bonito fish flakes & aonori

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