Karaage Chicken Okonomiyaki

Fall in love at the first bite with this savoury Japanese pancake topped with crispy karaage chicken and drizzled in moreish sauces.

Serves: 4
Time: 45 minutes

• 1 box Rangitikei Karaage Chicken
• 4 free range eggs
• 2 teaspoons soy sauce
• 1/2 cup water or dashi
• 1 ¼ cups flour
• ½ cabbage, finely sliced
• 4 spring onions, finely sliced
• Japanese mayonnaise, to serve
• Tonkatsu or okonomiyaki sauce, to serve
• Shredded nori, sliced spring onions, sesame seeds & pickled ginger, to garnish

Cook chicken as per packet instructions in the oven or air fryer.

Whisk the eggs, water or dashi and soy sauce in a large mixing bowl. Sift the flour into the bowl, and gently mix to create the pancake batter. Fold through the shredded cabbage and spring onions.

Add a splash of oil to a large fry pan over medium low heat. Using a cup measure, scoop a cup of the pancake mixture into the frypan and use the back of a spoon to flatten it into a large, round pancake – about 2cm thick. Cook gently for about 5 minutes until golden brown, then carefully flip and continue cooking for another 5 minutes. Transfer your okonomiyaki to a warm oven and repeat the cooking process with the remaining batter.

Place your okonomiyaki on serving plates and drizzle with Japanese mayonnaise & tonkatsu or okonomiyaki sauce. Top with crispy Rangitikei Karaage Chicken and garnish with pickled ginger, nori, sesame seeds and sliced spring onions. Serve immediately.