Inside Cooking

Inside Cooking Ep 98: Chicken Okonomiyaki

Okonomiyaki is one of the most brilliant inventions of the Japanese cuisine. Easy, quick, versatile and full of flavours, it is a dish one falls in love with at first bite and becomes instantly addicted to. As a reminder, “okonomiyaki” means “grill what you like/want”.


Ingredients (for 4 persons)

  • 700g Lilydale chicken breast stir-fry strips
  • 1 tablespoon peanut oil
  • 3 free-range eggs, lightly beaten
  • 3/4 cup plain flour
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoons light soy sauce
  • 1 1/2 cups green cabbage, finely shredded
  • 1 small carrot, coarsely grated
  • 2 green onions, finely sliced
  • 1/4 cup button mushrooms, thinly sliced
  • 50g green beans, cut into 1 1/2cm lengths
  • 1 small zucchini, coarsely grated
  • 1/4 cup coriander leaves, roughly chopped
  • 1 tablespoon olive oil
  • 2 tablespoons sesame oil
  • Kewpie mayonnaise, tonkatsu sauce, dried seaweed, and bonito (fish) flakes, to serve, if desired


(Preparation time: 25mins; cooking time: 25 mins)

In a large non-stick fry pan or wok, heat the peanut oil over medium-high heat. Stir fry the chicken for
5 to 6 minutes, or until browned and cooked through. Set aside to cool and shred chicken. Reserve 1/3
cup chicken for the top of the pancake

In a large bowl, whisk the eggs, flour, chicken stock and soy sauce to combine. Add in chicken,
cabbage, carrots, green onions, mushrooms, green beans, zucchini and coriander. Stir and mix
thoroughly to ensure the ingredients are coated with the batter

Heat 1/4 of the olive and sesame oil in a non-stick frying pan over medium heat. When pan is hot
spoon about 1/2 cup of batter into the pan (enough to make a 6 to 8cm circle with 1 1/2 to 2cm thick.
Cover with a lid and cook for about 4 – 5 minutes or until the bottom is lightly browned. Turn over
carefully and continue cooking for another 4-5 minutes or until the other side is also lightly browned

When cooked remove from pan and drain pancake on paper towels. Repeat with remaining batter


Serve topped with reserved chicken, mayonnaise, tonkatsu sauce, dried seaweed, and bonito flakes

Inside Cooking Ep 98: Chicken Okonomiyaki