OKONOMIYAKI CABBAGE AND CHICKEN PANCAKES WITH SRIRACHA MAYO
Instructions: Heat the olive oil in a large non-stick skillet over medium heat. Combine the flour, salt, and baking powder in a large bowl and whisk to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Squeeze bottle
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Egg
Ingredients
- 3 tablespoons olive oil
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¾ cup water
- 2 teaspoons soy sauce
- 1 cup sweet onion, chopped
- 2 cups savoy or Napa cabbage, thinly sliced and rough chopped
- 4 scallions, chopped
- 2 cups cooked chicken breast*, shredded to bit size pieces
- 3 eggs
- ½ pound raw bacon slices, cut into 3” pieces
- ½ cup Hellmann’s Light Mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
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