Street Food Roots: The Soul of Okonomiyaki
Okonomiyaki—often called a “Japanese savory pancake”—delivers street food comfort at its finest. Moreover, its name means “as you like it, grilled.” Therefore, it celebrates endless variations. From Osaka street stalls to late-night Tokyo alleys, vendors cook it hot and fresh.
Meanwhile, they focus on bold flavor and simple ingredients. In this playful take, shredded chicken and crunchy cabbage mix into a fluffy batter. Then, as it hits the pan, it crisps to golden perfection. Finally, it finishes with tangy sauce and creamy mayo.
Phil’s First Bite in Osaka
Phil McCockin first discovered okonomiyaki on a rain-slicked Osaka night. Immediately, the rhythmic spatulas and rich aromas pulled him closer. With his hat tilted low, he slid into a crowded street counter. There, the chef moved with precision and undeniable swagger. Then, with a nod, the chef handed Phil a steaming pancake.
As bonito flakes danced, Phil took his first bite. Instantly, crispy edges, a tender center, and smoky-sweet sauce came alive. Ultimately, the dish delivered chaos and balance in every bite.
A Pancake Without Rules: Make It Your Own
After that first bite, Phil grew inspired—and slightly obsessed. So, he set out to recreate that magic anywhere in the world. As a result, this chicken-loaded version came to life. It delivers a hearty, flavor-packed twist while staying true to tradition. At the same time, it adds a satisfying protein punch. In many ways, it mirrors Japan’s answer to brunch pancakes. Messy, bold, and customizable, it begs to be shared. Ultimately, it turns any table into a full-on flavor adventure.
Get the book!
Finally, if you crave more global flavors and wild stories, check out Phil McCockin’s first cookbook, 101 Ways to Eat Cock. Inside, he takes you on a whimsical journey across more than 50 years. Along the way, you’ll discover unforgettable meals and outrageous misadventures. Additionally, you’ll find bold, no-rules cooking that fuels creativity. In the end, every dish becomes an experience worth remembering.
Phil McCockin’s Japanese Cock (Chicken) Okonomiyaki
Ingredients
- 1 cup shredded cabbage green or Napa, finely chopped for tenderness
- ½ cup shredded chicken leftover roasted or poached chicken works perfectly
- ½ cup all-purpose flour
- 1 large egg
- ½ cup water or dashi stock for authentic flavor
- 2 tbsp okonomiyaki sauce store-bought or homemade
- 2 tbsp vegetable oil for frying
- Mayonnaise for drizzling
- Bonito flakes katsuobushi, for garnish
- Optional: thinly sliced green onion pickled ginger, or seaweed flakes (aonori)
Instructions
- In a medium mixing bowl, whisk together flour, egg, and water (or dashi) until smooth.
- Add shredded cabbage and chicken, stirring to coat evenly. The batter should be thick, with cabbage packed in rather than soupy.
- Place a nonstick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat evenly.
- Once the oil shimmers, spoon the batter into the skillet and shape into a round pancake about 6 inches wide and ¾-inch thick.
- Let the pancake cook undisturbed for 4–5 minutes, until the bottom is golden brown and crisp.
- Use a wide spatula to gently lift the edge — it should hold together before flipping.
- Carefully flip the pancake using a spatula (or two if needed).
- Add another small drizzle of oil around the edges if the pan looks dry.
- Cook for another 4–5 minutes on the second side until cooked through and firm in the center.
- Transfer the pancake to a serving plate. Brush the top generously with okonomiyaki sauce.
- Drizzle mayonnaise in a zig-zag pattern across the surface.
- Sprinkle bonito flakes on top — they will curl and “dance” from the steam, adding flair to the presentation.
- Add optional toppings like pickled ginger, green onion, or seaweed flakes for extra color and flavor.
- Cut into wedges (like a pizza) and serve hot, straight from the skillet to the table.
Just the Tips:
- Fine shred: Chop cabbage finely for a tender bite and cohesive pancake.
- Thick, not soupy: Batter should just bind the cabbage and chicken; excess liquid makes it dense.
- Medium heat patience: Cook 4–5 minutes per side; rushing scorches the exterior and leaves a raw center.
- Slice hot: Cut like pizza and serve immediately so the edges stay crisp.
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