30-Minute Chicken Okonomiyaki Recipe

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Ingredients

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2 cups shredded cabbage  1 cup all-purpose flour 1 cup dashi stock (or chicken or vegetable broth) 2 large eggs 1 tablespoon soy sauce 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon black pepper

For the Okonomiyaki Batter

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1 cup cooked chicken, shredded 2 green onions, finely chopped

Okonomiyaki sauce Japanese mayonnaise Bonito flakes (katsuobushi) Pickled ginger (optional)

For the Chicken Filling

For Toppings

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In a large bowl, combine shredded cabbage, all-purpose flour, dashi stock, eggs, soy sauce, baking powder, salt, and black pepper. Mix until well combined.

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Gently fold the shredded chicken and chopped green onions into the okonomiyaki batter.

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Heat a large non-stick skillet or griddle over medium heat. Pour a ladleful of the batter onto the skillet, spreading it into a round shape (about 6 inches in diameter).

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