Combine flour, water, eggs, baking powder, salt, and pepper in a large mixing bowl. Whisk until you have a smooth batter.
Add the shredded cabbage, grated carrot, and sliced green onions to the batter. Mix well to ensure the vegetables are evenly coated.
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.
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.
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.
Repeat the process with the remaining ingredients to make four pancakes.
Prep: 20 minutes
Cook: 10 minutes per pancake
Total: 60 minutes
Servings: 4Cooking Time: 40 minutesTotal Time: 60 minutesKcal: Approximately 400 kcal per serving