Bring the soulful flavors of Osaka into your kitchen with this Ultimate Homemade Okonomiyaki. Often described as a ‘Japanese Savory Pancake,’ this hearty dish is a delightful harmony of textures—from the crunch of fresh cabbage to the succulent bite of marinated chicken and tender shrimp. Every mouthful is infused with umami-rich dashi and topped with a signature lattice of sweet okonomi sauce and creamy Japanese mayonnaise. This versatile, one-pan recipe is surprisingly simple to make, making it a perfect weeknight dinner or a fun weekend brunch project. Whether you are a fan of traditional street food or simply looking for a nutritious, protein-packed meal, this authentic guide will help you achieve that perfect golden-brown crust and fluffy interior every time.

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.

Servings 1 people

Prep Time 10

Cook Time 10

Total Time 20

Equipment

Pan
Spatula
Mixing bowl

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

Calories: 438kcal

Course: Main Dish

Cuisine: Japanese

Keyword: easy Japanese food, Japanese Savory Pancake Recipe, okonomiyaki, chicken cabbage recipe

Cooking & Storage Tips

To maintain a light and fluffy texture, avoid pressing down on the pancake with your spatula while it’s cooking. Let the heat circulate naturally through the cabbage layers for the best mouthfeel.
If you’re nervous about flipping the large pancake, use two spatulas to support it from both sides, or slide the pancake onto a large plate, cover it with the pan, and quickly flip it over!
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.

Tools & equipment you may need

Last Updated on 2026-04-26

Ultimate Homemade Okonomiyaki with Juicy Chicken and Shrimp