Japanese Okonomiyaki

    30 min

    'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favourite sauce: sweet and sour, Tonkatsu, sweet chilli, etc.

    40 people made this

    Serves: 6 

    • 150g chopped cooked chicken
    • 100g thinly sliced pointed cabbage
    • 40g grated carrots
    • 3 spring onions, chopped
    • 12 fresh green beans, cut into 1cm pieces
    • 1 small green pepper, cut into thin strips
    • 1 small courgette, cut into thin strips
    • 3 eggs, lightly beaten
    • 100g plain flour
    • 175ml chicken stock
    • 2 teaspoons soy sauce
    • 1 teaspoon vegetable oil
    • 1/4 teaspoon toasted sesame oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl, mix chicken, cabbage, carrots, spring onions, green beans, green pepper and courgette. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour egg mixture over chicken mixture and toss to thoroughly coat.
    2. Mix vegetable oil and sesame oil in a frying pan or griddle over medium heat. Scoop about 60ml of the mixture onto the pan, enough to make a 5cm circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on kitchen roll.

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    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    the proportions of the ingredients were way off and the instructions vague the moment i put the "mixture" into the pan it was obvious it wouldn't work.  -  19 Jan 2017


    Hi,I wanted to share mine.I am a Japanese and,I thought that I could help others to make more authentic one. my mom used to use corn kennel,shredded cabbage,shredded carrots,Chikuwa(you can find at Asian store but this is optional),ham, and bit cooked meat ;beef or pork (not ground,not chicken).Other people suggested to buy Okonomiyaki Flour but you do not need it.You can use just All Purpose flour. To make batter,put all vegies and meat and pour flour and add water and make batter and consistency is about not too watery not too thick like pancake batter..I usually eyeball it but you can start from 3table spoon of flour and 2 table spoon water etc.. but you need batter to the amount it can cover veggie and meat.Then,I use vegitable oil and just like you make pancake,you cook it flipping after one side done.Then, splash worcestersauce and cook some seconds and off to your plate.Mix ketchup and worcestersauce;ratio I think 4:6(I eyeball it,but to your taste is fine) and brush this over okonomiyaki and eat.Some people back home in japan drizzle mayo after you take okonomiyaki out to plate and drizzle worcester sauce and sprinkle crushed seaweed on it.You do not need okonomiyaki sauce or tonkatsu sauce.It still tastes good.Until you figure out water and flour ration to make batter is kind of practice but you will learn as you cook. I am sorry I could not provide measurement of batter but next time I make, I try to see how much I am pouring water and flour.  -  15 Dec 2006  (Review from Allrecipes US | Canada)


    Not a very authentic okonomiyaki... the reason so many people find the batter bland is because you need to use okonomiyaki flour (a specially seasoned flour) for this... which can be found at most Asian grocers  -  13 Oct 2006  (Review from Allrecipes US | Canada)