Chicken Okonomiyaki

Prep: 10 minutes

Cook: 30 minutes

Serves: 4

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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.

Credit: Whisk Media Group

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Chicken Okonomiyaki

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

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