Okonomiyaki with Chicken & Bacon
Updated: 6 days ago
Okonomiyaki is a classic Japanese street food recognized by Westerners as pancake/omelette and sometimes referred to as Japanese Pizza. This dish is a freestyle and ingredients vary from province to province ranging from a variety of sea-food, meat, vegetables, noodles and even cheese.
Okonomiyaki brings a unique combination of flavours and textures and can be prepared in no time at home on your frying pan. Some of the ingredients for this recipe will last longer (katsuobushi, seaweed flakes) and others are easier available in other parts of the world (potatoes instead of nagaimo).
This became one of my favourites dishes! Enjoy the cooking and let me know how you liked it!
Ingredients for 2 Okonomyiaki:
100g (3.52oz) of plain flour
1/2tsp baking powder
1 large egg
90ml (0.095quarts) of flavourful stock (I used leftover Ramen)
1/4 of a sweetheart cabbage shredded (I found this one to work the best as it doesn't require long cooking and it is delicious)
1 small potato (100g (3.52oz)) grated
1 spring onion sliced
10g (0.35oz) of fresh ginger grated
1 chicken breast diced
2tbsp of sweet soy sauce (1tbsp of standard soy sauce)
3 rashes of streaky smoked bacon cut in half
2tbsp of oil for frying
Ingredients for Tonkatsu sauce:
1tbsp Worcestershire sauce
1tbsp sweet soy sauce (1tsp standard soy sauce)
Japanese Mayonaise (Polish Mayonaise Kielecki tastes alike)
Katsuobushi (Dried Bonito Flakes)
1. Marinate diced chicken breast in sweet soy sauce, preferably a day before if not at least 1 hour before cooking.
2. For the batter whisk plain flour with baking powder, stock and egg until no lumps are present. Rest covered for at least 1 hour.
3. In the meantime prepare Tonkatsu sauce and other ingredients.
4. When the batter is rested add grated potato, cabbage, ginger, spring onion and marinated chicken then mix everything together.
5. Heat the frying pan to medium heat with 1tbsp of oil. Place half of the Okonomiyaki mix on the pan and shape it round, flatten slightly and place the half of the bacon on the top. Allow to slowly cook for 3-4 minutes or until the bottom is golden brown then flip upside down, flatten again by pressing slightly harder than before and cook for another 3-4 minutes.
6. When ready, remove from the pan, cut into triangles and garnish with tonkatsu sauce, mayo, katsuobushi, spring onions, seaweed and black pepper.