雞肉大阪燒
材料（兩塊份量）
粉漿
雞扒 ⋯⋯⋯⋯⋯⋯⋯⋯ 100 g
椰菜（高麗菜） ⋯⋯⋯ 200 g
低筋麵粉 ⋯⋯⋯⋯⋯⋯ 110 g
水 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 200 ml
雞蛋 ⋯⋯⋯⋯⋯⋯⋯⋯ 1 隻
昆布湯粉 ⋯⋯⋯⋯⋯⋯ 1 包
鹽 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 適量
鋪面醬料
大阪燒醬
蛋黃醬（美乃滋）
鰹魚碎
海苔粉
做法
1. 雞扒切薄片，用鹽、料理酒醃半小時；
2. 做粉漿，將低筋粉、水和昆布湯粉攪拌至均勻，放冰箱半小時；
3. 椰菜切條，約3-4cm x 1cm；
4. 將椰菜，粉漿，蛋，拌勻；
5. 準備易潔鑊，開中火，落油，倒入餅漿落鑊煎；
6. 蓋上蓋子煎3-4分鐘，放雞肉在面，然後反轉不用蓋煎3-4分鐘；
7. 上碟，依次序放上大阪燒醬、蛋黃醬、鰹魚碎、海苔粉。完成～
・正常情況會用鰹魚湯粉，但由於廚房佬冇的關係，所以改用昆布湯粉，一樣好味。
・可隨個人喜好改變材料，不用雞肉可轉豬腩片，海鮮等。
Chicken Okonomiyaki (Japanese Pancake)
Ingredients (for 2 pieces)
For pancake
Chicken tight boneless 100 g
Cabbage 200 g
Cake flour 110 g
Water 200 ml
Egg 1 pc
Kombu soup powder 5 g
Salt
For topping
Okonomiyaki Sauce
Mayonnaise
Katsuo flake
Aosa powder (dry sea lettuce powder)
Method
1. Thinly slice chicken, make it easy to cook, marinate with soy sauce and cooking wine for 30mins.
2. For pancake mix, mix cake flour, water and Kombu soup powder together. Mix it well, then put into fridge for 30 mins.
3. Cut cabbage in around 3~4cm x 1cm.
4. Mix the pancake mix, cabbage, salt and egg well.
5. Add oil in a non stick pan. Turn to medium heat. Put the mix on. make a circle shape.
6. Cover with lid cook for 3~4 mins. Add chicken on top, then use a spatula to help flip over. cook for an other 3~4 mins without cover.
7. Put on the plate, put Okonomiyaki Sauce, Mayonnaise, Katsuo flake, Seaweed powder in sequence. Enjoy~
・Normally use the Hondashi powder instead of Kombu soup powder. If you really can't find any of these, you can use chicken stock instead of water and the powder.
・Okonomiyaki in Japanese is mean "what ever you like" pancake. So basically you can add any ingredient in it. Like slice pork belly, shrimps, octopus etc.
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