• 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.