Okonomiyaki (with chicken and shrimp)
Okonomiyaki is a savory Japanese pancake that literally means “grilled as you like it.” Traditionally made with cabbage, eggs, flour, and toppings like pork belly, shrimp, or squid, this dish is customizable, flavorful, and incredibly satisfying.In this version, we’re putting a Taiwanese twist on the classic by using chicken breast and shrimp — two ingredients that are widely available and well-loved. The result is a lighter, yet still hearty version of okonomiyaki, perfect for those who prefer lean protein without sacrificing flavor.Topped with sweet okonomi sauce, creamy Japanese mayo, and a flurry of dancing bonito flakes, this dish is both a visual and taste delight. Whether served as a main dish or shared with friends, this homemade okonomiyaki is fun to make and even more fun to eat.
Equipment
- Pan
Ingredients
- 1/4 cabbage (200 g)
- 1/6 onion
- 6 medium-size raw shrimp
- 100 g marinated chicken breast
- 1 egg
- 2 green onion (Spring Onion, Scallion)
- 100 g cake flour (Low Protein Flour)
- 1 tbsp dashi powder
Toppings
- Okonomi sauce
- Dried bonito flakes (Katsuobushi)
- Japanese mayonnaise
Instructions
- Chop green onion, julienne cabbage, cut onion, peel, devein and coarsely chop shrimps. Place aside.
- Star to make okonomiyaki batter. Add cake flour and 100 g water in a large mixing bowl and mix well.
- Put the green onion, cabbage, onion, shrimps, egg, and dashi powder in the mixing bowl and mix until well combined.
- Heat vegetable oil in the nonstick frying pan over medium heat to 200 ºC (395 ºF)
- Place 7~8 sliced chicken on the pan.
- Pour the batter mixture in a circle onto the pan and cook for 5 minutes. (Spread about 2 cm thick)
- When golden brown on the bottom, carefully flip with a wide spatula and cook for 3 minutes until the other side becomes golden.
- Transfer to a large plate and add okonomiyaki sauce, Japanese mayonnaise, and sprinkle dried bonito flakes on the top.
- Serve the Okonomiyaki. Finish and enjoy
Serving & Storage Tips
Serve hot off the pan. Best enjoyed immediately. Leftovers can be reheated in a skillet. Batter can be prepped in advance and stored in the fridge for a few hours.
