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Japanese Chicken Okonomiyaki | Crispy & Savory
(0)
30 min
Quick
Knuspr-Küche
Der Street-Food-Kult aus Osaka: Knusprig ausgebackener japanischer Kohlpfannkuchen mit zartem Hähnchenfilet, feinen Lauchzwiebeln und cremigem Mayonnaise-Topping. Schnell, saftig und voller Umami!
Preparation method
Preparation
Pat the chicken breast filet dry and cut into thin, bite-sized strips. Marinate briefly with 1 tbsp soy sauce, a pinch of salt, and pepper. Shred or slice the white cabbage into very fine strips. Wash the spring onions, slice the white and light green parts into fine rings, and set the dark green part aside for garnish.
Preparing the batter
In a large bowl, whisk together the wheat flour, chicken broth, and eggs until a smooth, thick batter forms. Fold in the shredded white cabbage and sliced spring onion rings until the vegetables are evenly coated in the batter.
Frying
Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Pour the cabbage-batter mixture into two round patties, about 2 cm thick, pressing down gently with a spatula. Distribute the marinated chicken strips evenly over the top of the patties.
Chef's tip
For an even richer street food flavor, you can simmer the soy sauce beforehand with a teaspoon of ketchup and a splash of honey to make a quick okonomiyaki sauce.
Flipping is super easy using a large flat lid or plate: slide the patty onto it and invert back into the pan.
30 min
Under an hour
