OKONOMIYAKI CABBAGE AND CHICKEN PANCAKES WITH SRIRACHA MAYO
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
The Sriracha Mayo:
½ cup Hellmann’s Light Mayonnaise
2 tablespoons sriracha sauce
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
2 teaspoons sugar
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 combine. Add the water and soy sauce and whisk until smooth.
Add the onions, cabbage, half of the scallions, and chicken to the bowl and stir to combine so everything is coated and evenly distributed.
Crack the eggs into the bowl and fold them into the mixture. Do not overmix but stir until they are woven throughout. This will keep your pancakes fluffy!
Scoop out heaping half cups full of the batter into the hot oil. Do NOT press the pancakes down, but just evenly distribute the filling into 6” pancakes. Cook for 3-4 minutes on the first side until golden brown. While they are cooking place the bacon strips over the top (on the raw batter) to cover each pancake.
Flip the pancakes over and cook for 4-5 minutes more on the second side until bacon is crispy and pancakes are lightly puffed and cooked through in the center.
To make your sriracha mayo, whisk the mayo, sriracha sauce, vinegar, soy, and sugar in a small bowl until smooth. I like to put the sauce into a squeeze bottle for pretty presentation, but this is optional.
Serve pancakes drizzled with sriracha mayo and topped with more scallions.
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