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Appetizer

Okonomiyaki

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Appetizer: Okonomiyaki

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Servings: 6

chopped cooked chicken

thinly sliced napa cabbage

shredded carrots

green onions, chopped

fresh green beans, cut into 1/2 inch pieces

green bell pepper, cut into thin strips

zucchini, cut into thin strips

eggs, lightly beaten

all-purpose flour

chicken stock

soy sauce

vegetable oil

toasted sesame oil

In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

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