One of my favorite parts of the week is Sunday brunch. These tiny pancake skewers are the ideal lazy Sunday in-bed breakfast or wonderful brunch hors d’oeuvre. They are topped with a variety of fresh berries and powdered sugar. Surprise your loved ones by cooking them!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 cup chopped cooked chicken
- 1 ½ cups thinly sliced napa cabbage
- ¼ cup shredded carrots
- 3 green onions, chopped
- 12 fresh green beans, cut into 1/2 inch pieces
- 1 small green bell pepper, cut into thin strips
- 1 small zucchini, cut into thin strips
- 3 large eggs, lightly beaten
- ¾ cup all-purpose flour
- ¾ cup chicken stock
- 2 teaspoons soy sauce
- 1 teaspoon vegetable oil
- ¼ teaspoon toasted sesame oil
Instructions
- In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper, and zucchini. In a separate bowl, beat together eggs, flour, chicken stock, and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
- Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 279 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Currently my favorite dish!
I made the recipe as stated. I believe more batter would improve the recipe so the pancakes stay together better, but the overall flavor was delicious
Didn’t come out the way I imagined it but everybody enjoyed it. I’ve never had the real thing so I cannot compare it. I would make this again though.
I love okonomiyaki, but this was bland, boring, and fell apart on me. Plus, the overall recipe time is way off. You’re cooking one at a time, for 8 minutes each, times 6. That’s 48 minutes, not including prep time. It’s a small gripe, but the rest of the recipe wasn’t worth the extra time. There are much better recipes out there for this.
Made several substitutions for what I had on hand but a great basic recipe from which to vary.
These were very good. I used shrimp and some left over tilapia instead of chicken, and I didn’t have bok choy so I used some slightly tough romain lettuce. It all worked nicely and I will definitely make this recipe again. I like the idea that I can use what I have on hand and it will still be delicious!
I mad this as a side dish so I left out the meat. Didn’t have zucchini or Napa cabbage. I used regular cabbage, regular onion, yellow bell pepper, mushrooms and frozen green beans (thawed first.) I doubled the recipe so I had extra. I’ll be making this often. It’s a great way to keep a quick healthy snack on hand. I use my George Foreman grill to heat up the leftovers.
This is my go-to recipe for Asian pancakes and we love it! My husband is a very picky eater and he can eat a ton of these. I love that it’s a recipe that you can tweak with whatever is in the fridge.
New experience for us. I made it as written, we both loved it and will make it again! Thank you for sharing your recipe.
My mom was born and raised in Japan. She met my dad there and they got married and moved to the US. She made these all the time while my brother and I grew up. We loved them. She thinly slice cabbage, and green onions. My mom had awesome knife skills so that cabbage was thinner that a food processor does. She would mix batter with flour and eggs. Last she would add shrimp then she would fry them up. My brother and I would use soy sauce and ketchup on them. This was a recipe that the entire family grew to love. My mom now suffers from dementia and I have changed her recipe some after researching it on the Internet. But for me, hers were the best. She told me never over mix your batter. She would sometimes use thin slices of beef but preference was shrimp.
I make mine the way my mom used to. Just ground pork, cabbage and shiitake. You can also make a seafood version by substituting the meat with scallops or shrimp. Quick, easy weeknight meal!
I was looking for a way to use up random vegetables, namely nappa cabbage, and stumbled upon this recipe. It served my purposes greatly, though I have no idea how authentic the end result was. I just used regular flour. They turned out pretty good, but in the end, I think I’m just no much of a nappa cabbage fan! If I make it again, I’ll leave that ingredient out.
This recipe is really good, but what I did instead is added pork slices instead of the bacon and added spaghetti, jalapenos, and mushrooms to my okonomiyaki. It tastes to die for 😉
This was a great and easy recipe for last minute and to clean out the fridge. I used leftover turkey and the veggies that I had on hand (in addition to the cabbage and carrot), which included celery. Took yassy’s suggestion and swirled a little worcestershire sauce around the pan after the flip and topped each one with the catsup/worcestershire sauce mix. Made a great meal with some Asian slaw salad. Will definitely make again!!
I thought they were very good. I think seasoning the chicken before cooking adds alot of flavor the the recipe.
Sometimes it doesn’t matter that it is not 100% authentic. This recipe was very tasty and all of my family enjoyed them. You can change the vegetables to what you have on hand and use a sauce or mayonnaise that you enjoy. This is great for lunch and kids love them.
According to my exchange student from Japan, this is not authentic.
I had to make a lot of substitutions because of the veg I did/didn’t have. So the flavor of this exact recipe I can’t really comment on. Our version used chicken, napa, carrots, a regular onion, garlic scapes, and grated radish. The egg mix was as written. We pre-cooked the stronger flavored items to make sure they’d ‘cook down’, and my griddle was about 350 degrees for cooking. I would say this method is five stars, because we’re going to be able to take the method and use it for anything, which is a complete godsend, since we are members of two CSAs–one for veg, one for meat. So we get tons of eggs and have no particular choice about what veg we get each week. This method will work for about anything, we think, and adding different spices will allow us to change this dish around completely–even to different ‘ethnicities’ if we want to. We made our own sauces–one mayo-based with wasabi and teriyaki, and the other a thai peanut sauce. Both sauces did well with this recipe. With our substitutions I would say this pancake is sort of a ‘base’ for the sauce you choose. With stronger flavored veg and the traditional okonomiyaki flour maybe sauces would be more optional. I deeply appreciate this method, it will work fantastically with even the weirdest veg we get from the CSA. Thank you!
I made this with plain white flour, and used chopped cabbage, chopped zucchini, bell pepper, and seafood sticks. It was very easy to do and came out really flavorful and my husband liked it too. We would definitely make this again.
I was taught how to make this by a Japanese friend…DELICIOUS! We used shredded cabbage, green onion, flour(all purpose is fine), egg, and a little water, then pressed shrimp and bacon into the top of it while cooking, instead of mixing it in. We topped it with Japanese mayo, and another sauce that I cannot remember the name of! These are so easy and so good!
I used ham and bacon instead of chicken and red bell instead of green (not a big fan of green). Edit..I lightly brushed each pancake with sesame oil instead of the pan, used nonstick. I had one left so it was lunch today, cut to fit a toasted thin bun brushed with katsu sauce and added slice of cz. Yum.