Chicken Okonomiyaki: A Crisp, Savory Japanese Pancake

Chicken okonomiyaki is a Japanese savory pancake made with cabbage, a light flour-and-egg batter, and cooked chicken, then finished with tangy sauce and crisp toppings. Its name is often translated as “cook what you like,” and home-style versions vary; this one is hearty, easy to portion, and cooks in a skillet without special equipment.

Ingredients

1 cup (125 g) all-purpose flour
½ cup (120 ml) dashi stock, cooled; use low-sodium chicken stock or water if dashi is unavailable, though the pancake will have a less distinctly Japanese savory flavor
2 large eggs (about 100 g without shells)
½ teaspoon (2 g) fine salt
½ teaspoon (2 g) baking powder
4 cups (280 g) finely shredded green cabbage
2 scallions, thinly sliced, about ¼ cup (25 g)
1 cup (140 g) cooked, boneless chicken thigh or breast, cut into small pieces; if starting with raw chicken, cook it safely before adding it to the batter
2 tablespoons (30 ml) neutral oil, such as canola, divided
¼ cup (60 ml) okonomiyaki sauce, plus more to serve; Japanese-style bottled sauce is convenient, or use tonkatsu sauce
2 tablespoons (30 g) Japanese mayonnaise, or plain mayonnaise
1 tablespoon (3 g) aonori (dried green seaweed), optional
2 tablespoons (5 g) bonito flakes, optional; omit for a vegetarian topping
1 tablespoon (10 g) beni shoga (Japanese pickled red ginger), optional

Instructions

Prepare the chicken if needed. This recipe uses cooked chicken. If cooking it specifically for the pancakes, cut boneless chicken into small pieces and cook in a lightly oiled skillet over medium heat, stirring until the thickest pieces reach 165°F (74°C) on a food thermometer. That is the USDA FSIS safe minimum internal temperature for poultry. Let the chicken cool briefly, then cut it into small, even pieces. Allow extra time if starting with raw chicken.
Mix the batter. In a large bowl, whisk the flour, dashi, eggs, salt, and baking powder just until combined. A few small lumps are fine; avoid beating the batter smooth, which can make the pancakes dense.
Add the vegetables and chicken. Fold in the cabbage, scallions, and cooked chicken until lightly coated. The mixture should look cabbage-heavy rather than like a bowl of loose batter. If it seems dry, add dashi a tablespoon (15 ml) at a time; if it seems runny, fold in a little more shredded cabbage.
Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon (15 ml) oil and let it heat for a minute. For easier flipping, cook two pancakes at a time in a 10- to 12-inch (25- to 30-cm) skillet, or cook them individually in a smaller pan.
Shape and cook the first side. Divide the cabbage mixture into four portions. Spoon half into the skillet for two pancakes, shaping each into a round about ¾ inch (2 cm) thick. Press gently to hold the shape, but do not compress it firmly. Cook for 5 to 6 minutes, until the underside is deep golden and the edges look set.
Flip and finish. Slide a wide spatula fully under each pancake and turn it over in one confident motion. Add the remaining oil around the pancakes if the pan is dry. Cook for another 5 to 6 minutes, until browned and hot throughout. Check a piece of chicken in the center with a food thermometer: reheated chicken should reach 165°F (74°C), the USDA FSIS safe minimum for leftovers. The egg-and-batter center should also be fully set. Transfer to a plate and repeat with the remaining mixture. If browning too quickly, reduce the heat to medium-low and cover the pan for a few minutes to help the centers cook.
Finish and serve. Brush or drizzle each pancake with okonomiyaki sauce, add mayonnaise in thin lines, and scatter with aonori, bonito flakes, or pickled ginger if using. Serve hot.

Tips

Shred the cabbage finely and keep the pieces fairly uniform. Large chunks can make the pancakes break when flipped, while very wet cabbage can loosen the batter.
Use cooked chicken that is not heavily sauced or seasoned, so the toppings and savory pancake flavor stay balanced. Leftover roast chicken works well.
Flip only when the bottom is browned and the edges look set. A broad spatula, or two spatulas working together, helps support the pancake.
Dashi powder or granules are a practical pantry substitute for prepared dashi; mix according to the package directions, then measure ½ cup (120 ml). Bonito flakes and aonori are optional, not structural ingredients.

Serving Suggestions

Serve each pancake as a filling main course with a crisp cucumber salad, steamed edamame, or miso soup. A bowl of rice is optional because the cabbage-and-batter pancakes are substantial on their own. Put extra sauce, mayonnaise, and pickled ginger on the table so everyone can adjust the toppings. For a balanced finish, add a simple salad dressed with rice vinegar and a little sesame oil.

Variations

Use chicken thigh for a richer, juicier bite or chicken breast for a leaner, milder flavor. Finely chopped cooked shrimp can replace some or all of the chicken; cook it fully before mixing it in. For a vegetarian version, omit the chicken and use vegetable stock or kombu dashi, then leave off the bonito flakes. Add a small handful of corn or finely sliced mushrooms if you like, but avoid loading the batter with extra ingredients, which can make flipping difficult.

If you cannot find okonomiyaki sauce, tonkatsu sauce is a close, slightly fruitier substitute. Worcestershire sauce alone is thinner and sharper, so use it sparingly or mix it with a little ketchup and a pinch of sugar for a quick alternative. Japanese mayonnaise is tangy and creamy; ordinary mayonnaise works, though the flavor will be less distinctive.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them well wrapped for up to 2 months; thaw overnight in the refrigerator for more even reheating. Reheat in a covered skillet over medium-low heat, turning once, or use a 350°F (175°C) oven until hot throughout. Check that leftovers reach 165°F (74°C) with a food thermometer, the USDA FSIS safe minimum for reheated food. Add the sauce and delicate toppings after reheating for the best texture.

Frequently Asked Questions

Can I make the batter ahead?
It is best to mix the batter shortly before cooking. Once cabbage is salted by the batter, it releases moisture, which can make the mixture watery. You can shred the cabbage and slice the scallions a day ahead, then refrigerate them separately and combine everything just before cooking.

Can I use raw chicken in the batter?
No. The pancake cooks slowly enough that raw chicken pieces may not reach a safe temperature before the outside browns. Cook chicken separately until it reaches 165°F (74°C), measured with a food thermometer, then fold it into the batter.

Why did my pancake fall apart when I flipped it?
It may have been too large, too thick, or turned before the underside set. Make four moderate pancakes, keep them about ¾ inch (2 cm) thick, and wait until the bottom is well browned. A wide spatula makes the turn easier.

Is okonomiyaki sauce essential?
No, but its sweet, tangy, savory flavor is a classic finishing touch. Tonkatsu sauce is the easiest substitute. If neither is available, a small amount of Worcestershire mixed with ketchup can work, though it will taste different.

Can I make this gluten-free?
Use a cup-for-cup gluten-free flour blend, and check the dashi and sauces for wheat because some contain soy sauce or other gluten-containing ingredients. The texture may be a little more delicate, so make smaller pancakes and turn them carefully.

Can I cook one large pancake instead of four?
You can, but it is harder to flip and more likely to remain undercooked in the center. If you try it, use a broad skillet, keep the pancake no thicker than about 1 inch (2.5 cm), cover it briefly after flipping, and check that the center is hot through before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).