Chicken and Mushroom Okonomiyaki
A delicious Japanese pancake made with chicken and mushrooms
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup grated cabbage
- 1/4 cup sliced chicken breast
- 1/4 cup sliced mushrooms
- 1 green onion, thinly sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- Bonito flakes (to garnish)
- Aonori (dried green seaweed, to garnish)
- Pickled ginger (to serve)
Instructions
- In a large bowl, whisk together the flour and water until smooth.
- Add the grated cabbage, sliced chicken breast, sliced mushrooms, and green onion to the bowl. Mix well to combine.
- Heat vegetable oil in a large non-stick skillet over medium heat. Pour the batter into the skillet, spreading it evenly into a round shape.
- Cook for 3-4 minutes, or until the bottom is golden brown. Flip the pancake and cook for an additional 3-4 minutes.
- In a small bowl, mix together the soy sauce, mayonnaise, ketchup, and Worcestershire sauce. Set aside.
- Transfer the cooked okonomiyaki to a serving plate. Drizzle the sauce mixture over the top and sprinkle with bonito flakes and aonori.
- Serve with pickled ginger on the side. Enjoy!
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 20gFat: 9gFiber: 2g
