This Osaka-style Chicken Okonomiyaki is simple to make, full of healthy vegetables and can be easily cooked on the BBQ for family lunches or dinners.
Ingredients
½ cup (75g) self-raising flour
4 eggs
1 tbsp salt-reduced soy sauce
300g packet shredded coleslaw
1 ½ cups (240g) chopped cooked chicken
4 green onions, thinly sliced
⅓ cup (100g) Japanese-style mayonnaise
⅓ cup (80ml) tonkatsu sauce
2 tsp toasted sesame seeds
Method
Place flour in a large bowl. Make a well in the centre and add eggs and soy sauce. Mix until smooth and combined. Stir in coleslaw, chicken and half the green onions
Heat a barbecue flat plate over medium-high heat and grease well with oil. Divide batter into four portions and spoon 1 portion of batter onto the preheated barbecue flat plate. Flatten out slightly to form a 1cm thick round (about 20cm in diameter) pancake
Barbecue for 4-7 minutes or until the underside is golden and cooked through. When pancake is set and firm enough to turn, carefully turn over, cook pancake for a further 3-5 minutes or until the inside is cooked and hot. Transfer pancakes to a plate. Repeat with remaining mixture, greasing barbecue between each pancake
To serve, drizzle with mayonnaise and tonkatsu sauce then sprinkle with sesame seeds and remaining green onions
Tips & Hints
If your BBQ plate is large enough, cook more pancakes at the same time
