Okonomiyaki (with chicken and shrimp)
In Japanese, the word ”Okonomi” means “what you like”, and “yaki” means “cooked”. That means you can add anything you like to your okonomiyaki. Okonomiyaki is made with cabbage, pork slices, seafood, egg, and flour and top with Okonomi sauce, Japenese mayonnaise, and dried bonito flakes. I want to replace pork slices with chicken breast to make yummy okonomiyaki this time. Let’s do it.
- 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
- Okonomi sauce
- Dried bonito flakes (Katsuobushi)
- Japanese mayonnaise
- 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