Okinomiyaki

Ingredients:

• 3 cups Cabbage finely shredded, BC Fresh or other
• 1/4 cup All Purpose Flour
• 1/2 tsp Salt
• 1/2 cup Low Sodium Chicken Broth or water
• 4 Eggs
• 2 Green Onions finely chopped
• 4 slices Bacon cooked and crumbled
• 2 tbsp Pickled Ginger chopped
• 2 tbsp sesame seeds
• 1/4 cup Canola Oil for cooking
• 1/3 cup Hoisin Sauce
• 2 tbsp Sriracha Hot Sauce

Instructions:

1. In large bowl, stir flour with salt. In separate bowl, whisk broth with eggs; whisk into flour mixture. Fold in cabbage, green onions, bacon, ginger and sesame seeds.
2. In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; add two ½ cup (125 mL) portions of batter to skillet, pressing down gently with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned. Flip over; cook for 5 or 6 minutes or until cooked through. Repeat with remaining batter, adding more oil to skillet as needed.
3. Serve with hoisin sauce and hot sauce.