In a large bowl, combine shredded cabbage, all-purpose flour, dashi stock, eggs, soy sauce, baking powder, salt, and black pepper. Mix until well combined.
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Gently fold the shredded chicken and chopped green onions into the okonomiyaki batter.
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Heat a large non-stick skillet or griddle over medium heat. Pour a ladleful of the batter onto the skillet, spreading it into a round shape (about 6 inches in diameter).