Welcome to a culinary journey where East meets West in a delightful fusion of flavors. Today, I am thrilled to share a recipe that captures the essence of Japanese street food with a twist that’s perfect for home cooks worldwide. The dish we’re focusing on is Easy Chicken Okonomiyaki, a savory pancake that’s versatile and delicious and a crowd-pleaser sure to impress your family and friends. Whether you’re a seasoned chef or a curious foodie, this recipe is for everyone who loves exploring new tastes and enjoys cooking. Easy Chicken Okonomiyaki is a fantastic meal for any day of the week with its rich flavors, customizable toppings, and simple steps. So, let’s dive into the world of Japanese pancakes and transform your kitchen into a gourmet haven.

Recipe: Easy Chicken Okonomiyaki

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup all-purpose flour
• 1 cup water
• 4 large eggs
• 4 cups shredded cabbage
• 1 medium carrot, grated
• 4 green onions, thinly sliced, plus extra for garnish
• 1 teaspoon baking powder
• Salt and pepper, to taste
• Vegetable oil for frying
• Okonomiyaki sauce, for topping
• Japanese mayonnaise, for topping
• Aonori (dried seaweed flakes), for garnish
• Katsuobushi (bonito flakes), for garnish
• Pickled ginger for serving (optional)

Directions:

1. Combine flour, water, eggs, baking powder, salt, and pepper in a large mixing bowl. Whisk until you have a smooth batter.
2. Add the shredded cabbage, grated carrot, and sliced green onions to the batter. Mix well to ensure the vegetables are evenly coated.
3. Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Place a few slices of chicken in the center of the pan and pour a quarter of the batter over the chicken to form a pancake.
4. Cook for 5-6 minutes or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 4-5 minutes.
5. Transfer the cooked Okonomiyaki to a plate. Drizzle with Okonomiyaki sauce and Japanese mayonnaise. Garnish with extra green onions, aonori, katsuobushi, and pickled ginger if desired.
6. Repeat the process with the remaining ingredients to make four pancakes.

How to Prepare:

• Thinly slice the chicken breasts to ensure they cook quickly and evenly.
• Shred the cabbage finely to blend well with the batter and cook faster.
• Use a non-stick pan to prevent sticking and allow for easy flipping of the Okonomiyaki.

Preparation Time:

• Prep: 20 minutes
• Cook: 10 minutes per pancake
• Total: 60 minutes

Servings: 4
Cooking Time: 40 minutes
Total Time: 60 minutes
Kcal: Approximately 400 kcal per serving

Nutrition Facts:

Calories: 400 | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 900mg | Total Carbohydrates: 40g | Dietary Fiber: 4g | Sugar: 6g | Protein: 25g

Kitchen Equipment Needed:

• Large mixing bowl
• Whisk
• Non-stick frying pan
• Spatula for flipping
• Measuring cups and spoons
• Grater
• Knife and cutting board

Storing Leftovers:

Store any leftover Chicken Okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until warmed through.

Food or Drink Pairings:
Pair your Chicken Okonomiyaki with a crisp Japanese beer or a refreshing cup of green tea to complement the savory flavors of the pancake.

Tips, Shortcuts, and Recipe Swaps:

• For a vegetarian version, omit the chicken and add more vegetables, such as bell peppers or mushrooms.
• If you’re short on time, use pre-shredded cabbage and pre-grated carrots.
• Swap chicken for thinly sliced pork belly or shrimp for a different protein option.
• For a gluten-free version, use gluten-free flour in place of all-purpose flour.

Remember, cooking is an art to be played with, so feel free to get creative with your toppings and fillings. Enjoy crafting Chicken Okonomiyaki and sharing this delightful dish with your loved ones. Happy cooking!