Teriyaki Chicken & Leek Okonomiyaki

(serves 2)

The non-vegetarian version of the night was with teriyaki chicken (classic) and leek, my alternative to too much onion! Same recipe as the Sweet Miso Eggplant & Shiitake Okonomiyaki, but just changed the main ingredient...this one i think definitely works better with the Hiroshima style as you can get all the juicy chicken on top - enjoy!

Prep time: 25 min
Cooking time: 10-15 min


Ingredients:
1 C flour
2/3 C chicken stock or water 
2 eggs
4 C chinese cabbage
2 stalks green shallots
1 leek
250g chicken thigh fillet
1 T cooking sake/rice vinegar
2 T Soy sauce
2 T Mirin
1 tsp sugar
1 tsp corn flour
Salt


Topping:
Brown sauce
Jap mayo
Bonito flakes
Dried seaweed


Method:
1. Cut the chicken into thin slices and marinate in the sake, soy sauce, mirin, sugar and salt for at least 20 minutes.
2. Cut the chinese cabbage, leek and shallots into thin slices.
3. Heat a pan with 1/2 T oil, and add the leek and cook for 2 minutes until soft. Add the chicken and cook for another 3-4 minutes until cooked through. Remove half the chicken/leek mixture and leave the rest in the pan (in a circle shape) on low heat ready for the first pancake.
4. Make the okonomiyaki mixture by whisking together the flour and stock, add in the eggs and whisk until combined. Add in the cabbage and half the shallots. 
5. In a separate pan, heat 1/2 T oil and pour in half the batter (in a similar sized circle shape) and cook for 3-4 minutes until brown on the bottom and it holds its shape.

6. Flip the pancake batter on top of the chicken and cook for another 3-4 minutes.
7. Remove from the pan and repeat for the 2nd pancake.
8. To serve, have the chicken side up, then drizzle the brown sauce and jap mayo in a lattice form, and sprinkle with dried seaweed and bonito flakes!