Japanese Chicken Okonomiyaki | Savory Cabbage Pancake

Cut the chicken meat (boneless chicken thighs) into bite-sized, flat strips. Remove the stalk from the white cabbage and slice or shred it into fine strips. Wash the spring onions and cut into fine rings (set aside some dark green for garnishing later).

For the Okonomiyaki sauce, stir the tomato ketchup, Worcestershire sauce, soy sauce, and cane sugar in a small bowl until smooth and the sugar has completely dissolved.

In a large mixing bowl, whisk the plain wheat flour with the vegetable broth and cracked eggs to a smooth, lump-free batter. Then fold in the shredded white cabbage and most of the spring onions so that the cabbage is evenly coated with batter.