Okonomiyaki-Spiced Chicken Burgers with Tonkatsu Mayo

Name: Okonomiyaki-Spiced Chicken Burgers with Tonkatsu Mayo
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lb (565 g) ground chicken (85% lean), cold; 1½ cups (150 g) green cabbage, finely shredded, excess moisture squeezed out; ½ cup (50 g) panko breadcrumbs; 3 tbsp (8 g) dried bonito flakes (katsuobushi), finely minced; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) mirin (sweet rice wine); 1 whole (50 g) large egg, beaten; 1 tbsp (6 g) fresh ginger, finely minced; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) white pepper; 1½ tbsp (22 ml) neutral oil (vegetable or canola); ½ cup (120 ml) Japanese mayonnaise (like Kewpie); 3 tbsp (45 ml) okonomiyaki sauce; 1 tsp (5 g) sriracha or chili paste (optional); 4 whole brioche burger buns; ¼ cup (40 g) pickled ginger (gari); ½ tsp (1 g) aonori seaweed powder (optional); 1½ tbsp (4 g) dried bonito flakes (katsuobushi) for garnish (optional); 4 leaves butter lettuce or iceberg lettuce (optional)

From the MyKitchenBank Kitchen

Juicy pan-fried chicken burgers infused with the sweet-savory essence of okonomiyaki (Japanese cabbage pancake). Ground chicken is mixed with shredded cabbage, bonito flakes, and panko for texture, then topped with a creamy tonkatsu mayo and more bonito flakes that dance in the heat. Served on toasted buns with pickled ginger and aonori seaweed powder, these burgers are a playful nod to Japanese street food flavors.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1¼ lb (565 g) ground chicken (85% lean), cold
1½ cups (150 g) green cabbage, finely shredded, excess moisture squeezed out
½ cup (50 g) panko breadcrumbs
3 tbsp (8 g) dried bonito flakes (katsuobushi), finely minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) mirin (sweet rice wine)
1 whole (50 g) large egg, beaten
1 tbsp (6 g) fresh ginger, finely minced
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) white pepper
For cooking
1½ tbsp (22 ml) neutral oil (vegetable or canola)
For the tonkatsu mayo
½ cup (120 ml) Japanese mayonnaise (like Kewpie)
3 tbsp (45 ml) okonomiyaki sauce
1 tsp (5 g) sriracha or chili paste (optional)
For serving
4 whole brioche burger buns
¼ cup (40 g) pickled ginger (gari)
½ tsp (1 g) aonori seaweed powder (optional)
1½ tbsp (4 g) dried bonito flakes (katsuobushi) for garnish (optional)
4 leaves butter lettuce or iceberg lettuce (optional)

Equipment (6)

12-inch nonstick skillet or cast iron
Large mixing bowl
4 (3.5-inch) burger bun molds or ring molds (optional but helpful)
Instant-read thermometer
Spatula
Small bowl for tonkatsu mayo

Steps

Before you start

Chill the ground chicken for 30 minutes before mixing
Have all burger ingredients measured and ready (mise en place)
Preheat your 12-inch skillet over medium-high heat while preparing patties

1
Mix the burger patties
- In a large bowl, combine the cold ground chicken, shredded cabbage, panko, minced bonito flakes, soy sauce, mirin, beaten egg, ginger, salt, and white pepper.
- Using your hands, gently fold and mix until just combined—do not overwork or the burgers will be dense.
- The mixture should feel slightly sticky but hold together.
- Divide into 4 equal portions (about 4.5 oz / 130 g each) and form into patties roughly 3.5 inches wide and ¾ inch thick.
- If using burger molds, pack the mixture in and press out onto a parchment-lined plate.
- Refrigerate while you prepare the mayo and preheat the skillet.
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Ready when: Patties are uniform in thickness, slightly sticky to touch, and hold their shape
Tip: Do not squeeze or compress the mixture—overworking develops gluten in the panko and makes the burgers tough. Keep everything cold to prevent the chicken from breaking apart.
2
Make the tonkatsu mayo
- While patties chill, whisk together the Japanese mayonnaise, okonomiyaki sauce, and sriracha (if using) in a small bowl until smooth and evenly colored.
- The mayo should have a deep caramel-brown hue from the okonomiyaki sauce and a slight sweet-savory-spicy aroma.
- Set aside.
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Ready when: Sauce is fully combined and uniform in color
Tip: Kewpie mayo has a richer, silkier texture than American mayo and pairs beautifully with okonomiyaki sauce, but any Japanese mayo works.
3
Heat the skillet and toast bunsOven 375°F / 190°C
- Heat a 12-inch nonstick skillet over medium-high heat (375°F / 190°C).
- Once the skillet is hot, split the brioche buns and lay them cut-side down in the skillet for 1½ to 2 minutes, working in batches if needed.
- Toast until the cut sides are golden and slightly caramelized.
- Transfer to a plate.
- The residual heat will keep them warm while you cook the patties.
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Ready when: Bun interiors are golden brown and lightly crispy
Tip: Don't walk away—buns can burn quickly. Keep the heat medium-high to get good color without over-toasting.
4
Pan-fry the burgersOven 350°F / 175°C
- Reduce the skillet heat to medium (350°F / 175°C).
- Add the oil and heat until it shimmers.
- Carefully place the 4 chilled patties into the skillet—they should sizzle gently on contact.
- Cook undisturbed for 5 to 6 minutes.
- The bottoms should be golden brown and have a slight crust.
- Flip each patty and cook the second side for another 4 to 5 minutes until the internal temperature reaches 165°F (74°C) at the thickest part when measured with an instant-read thermometer.
- The patties should feel firm to the touch and a golden crust should form on both sides.
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Ready when: Internal temperature 165°F (74°C), golden crust on both sides, patties feel firm
Tip: Resist the urge to press down on the burgers with the spatula—this squeezes out moisture and makes them dry. Let the heat do the work. If the pan temperature drops, increase the heat slightly and let the skillet recover before cooking.
5
Assemble and serve
- Place each toasted bun bottom on a plate.
- Layer with a butter lettuce leaf (if using), then the warm chicken patty.
- Spread 2 to 3 tablespoons of tonkatsu mayo on the top bun.
- Place the top bun over the patty.
- While the burgers are still warm, immediately sprinkle the bonito flakes across the tops (they'll flutter and dance in the heat).
- If desired, dust lightly with aonori seaweed powder.
- Serve immediately with pickled ginger on the side.
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Ready when: Burgers are assembled, mayo is visible, bonito flakes are garnished
Tip: The bonito flakes only 'dance' when the burger is very warm—sprinkle them just before serving for the full visual effect. The heat makes their edges curl and wiggle.

Good to know

Tips

For extra flavor depth, bloom the bonito flakes in the soy sauce and mirin for 5 minutes before adding to the mixture—this softens them and lets their flavor permeate the chicken.
If okonomiyaki sauce is unavailable, order it online (brands like Otafuku are widely available) or hunt for it at a Japanese market—it's worth seeking out for its distinctive sweet-savory backbone.
Don't skip the tonkatsu mayo: it's the glossy, umami-rich counterpart to the lean chicken and is essential to the burger's character. The okonomiyaki sauce + mayo combination is what makes this burger authentically inspired.
Butter lettuce is more delicate and pairs better with Japanese flavors than iceberg, but use what you have. The pickled ginger is the true textural and flavor counterpoint to the burger—don't omit it.

Make ahead

Prepare the tonkatsu mayo up to 2 days ahead and store in an airtight container in the fridge. Form the patties and freeze (up to 3 months) on a parchment-lined tray, then transfer to a freezer bag. Frozen patties can cook directly in the skillet; add 2–3 extra minutes to the cook time.

Storage & reheating

Leftover cooked patties (without mayo or buns) keep in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes until warmed through. Tonkatsu mayo keeps refrigerated for up to 1 week. Do not freeze assembled burgers.

Substitutions

Japanese mayonnaise (like Kewpie) → regular American or European mayonnaise. Kewpie has a richer mouthfeel, but standard mayo works; use the same amount and expect a slightly less creamy texture.
okonomiyaki sauce → equal parts Worcestershire sauce and ketchup with 1 tsp soy sauce mixed in. A homemade approximation that captures the sweet-savory profile, though it won't have the exact depth of the authentic sauce.
dried bonito flakes (katsuobushi) → omit entirely or substitute 1 tbsp grated kombu seaweed. You'll lose the distinctive smoky-umami punch; kombu adds umami but not the same flavor complexity.
brioche → toasted Japanese shokupan (milk bread) or soft pretzel buns. These offer a similar tender crumb and subtle sweetness that complements the Japanese flavors.