Name: BBQ Chicken Okonomiyaki
Total time: 40 min
Yield: 4
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 vegetable oil; ⅓ cup Japanese-style mayonnaise; ⅓ cup tonkatsu sauce; 2 tsp toasted sesame seeds

BBQ Chicken Okonomiyaki

Preparation time 40 mins
Serves 4 people
User Rating
Download as PDF

Publication 25 January 2021
Categories
- Dinner Recipes
- Entertaining

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 vegetable oil

⅓ cup Japanese-style mayonnaise

⅓ cup 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 one portion onto the preheated flat plate. Flatten out slightly to form a 1cm thick round (about 20cm in diameter) pancake.
Cook for 3-4 minutes or until the underside is golden and cooked through. When pancake is set and firm enough to turn, carefully turn, then cook pancake for a further 1-2 minutes or until the inside is cooked and hot. Transfer pancakes to a plate. Repeat with remaining mixture, greasing flat plate between each pancake.
To serve, drizzle with mayonnaise and tonkatsu sauce then sprinkle with sesame seeds and remaining green onions.