Chicken Okonomiyaki with Spring Onion
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Ingredients
- 300 g chicken thigh fillets, diced
- 400 g white cabbage, finely shredded
- 4 spring onions, sliced
- 150 g plain flour
- 3 eggs
- 1 tsp dashi stock powder
- 4 tbsp okonomiyaki sauce
- 3 tbsp mayonnaise
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 25.8 g
- Carbohydrate
- 38.5 g
- of which sugars
- 9 g
- Fat
- 22.8 g
- of which saturates
- 3.5 g
- Fibre
- 3.7 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 200ml water, then whisk in the plain flour and eggs to make a smooth batter. Fold in the shredded cabbage and most of the spring onions.
- 2
Heat 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat. Pour in half the batter and scatter over half the chicken.
- 3
Cook for 6 minutes until golden underneath, then flip carefully and cook for 7-8 minutes more, pressing gently, until the chicken has no pink remaining.
- 4
Repeat with the remaining batter, oil and chicken to make a second pancake.
- 5
Drizzle each pancake with the okonomiyaki sauce and mayonnaise and scatter with the remaining spring onions to serve.
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