Chicken & Cabbage Okonomiyaki

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chopped chicken breast
  20 oz
• coleslaw mix
  8 oz
• cooking oil
  2.667 tbsp
• hoisin sauce
  4 tbsp
• katsu sauce
  1/2 c
• kimchi
  2 unit
• mayonnaise
  4 tbsp
• miso sauce concentrate
  4 unit
• noodles
• pho stock concentrate
  2 unit
• ramen noodles
  9 oz
• salt
  4 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• tempurra batter mix
  164 g

🍳 Cookware

• medium pot
• large bowl
• large pan
• ramen

1. 

   1

   Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens.

   scallions: 4 unit
2. 

   2

   Once water is boiling, add ramen noodles to the pot. Cook, stirring occasionally, until just tender, ⏱️ 2 minutes . Drain and rinse thoroughly under cold water, at least ⏱️ 30 seconds . Keep any empty pot close for making broth.

   ramen noodles: 9 oz
3. 

   3

   In a large bowl , whisk together with tempurra batter mix , 1/2 cup cold water, and salt until smooth. Use 1 cup cold water and 1 tsp salt for 4 servings. Add coleslaw mix , chopped chicken breast , and black pepper . Stir until thoroughly soaked. A doughly work from the corners off the pan, then carefully flip pancake onto a plate, add another drizzle of oil to the pan, return pancake to the pan, and cook until cooked through, ⏱️ 2 minutes . Transfer to a cutting board. Again, with the same smooth workflow, cover, quickly flip pancake onto plate, add a drizzle of oil, return the pancake to the pan, and cook another ⏱️ 2 minutes . Transfer to a cutting board.

   tempurra batter mix: 164 g, salt: 4 tsp, coleslaw mix: 8 oz, chopped chicken breast: 20 oz, black pepper
4. 

   4

   Heat cooking oil and butter in a large, preferably nonstick, large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles, add all the batter and cabbage mixture. Tilt and swirl to distribute. For 4 servings, cook in batches. Cover and cook until bottom is crisp and golden, ⏱️ 3 minutes . TIP: Use a spatula to lift edges for any extra batter. Cover the pan with apricot, carefully flip the pancake, add a bit of oil to the pan, return pancake and cook another ⏱️ 2 minutes . Transfer to a cutting board.

   cooking oil: 2.667 tbsp, butter: 2 tbsp
5. 

   5

   Heat a drizzle of oil in the pot used for noodles over medium-high heat. Add the onion*(whomitted) to cook until soft, ⏱️ 30 seconds . Stir in 3 cups water (6 cups for 4 servings), miso sauce concentrate , pho stock concentrate , soy sauce , and hoisin sauce . Bring to a boil, then cover and reduce heat to a low simmer.

   miso sauce concentrate: 4 unit, pho stock concentrate: 2 unit, soy sauce: 4 tbsp, hoisin sauce: 4 tbsp
6. 

   6

   Cut the okonomiyaki in half and divide between plates. Drizzle katsu sauce and mayonnaise over it. Top with kimchi , sesame seeds , and half the scallion greens. Divide the ramen , noodles between bowls, pour broth over, and garnish with remaining scallion greens. Serve.

   katsu sauce: 1/2 c, mayonnaise: 4 tbsp, kimchi: 2 unit, sesame seeds: 2 tbsp, noodles