Smoked Salmon Okonomiyaki Pancake

Ingredients:

8oz Alaska Smokehouse Smoked Pink Salmon, drained & skin removed & flaked

2 eggs

4oz all-purpose flour

1/4 cup plus 3 tablespoons vegetable or fish stock

1 tablespoon sesame oil

1 carrot, peeled and grated

1 tablespoon soy sauce

3 green onions, washed and chopped

2 heaping teaspoons pickled ginger, chopped

5oz cabbage, thinly shredded

Vegetable oil for frying

Sriracha sauce or hot sauce, for garnish

Fresh cilantro, for garnish

Procedure:

In a large bowl, make the batter by mixing eggs and flour together.

Stir in the sesame oil and vegetable or fish stock and make sure there are no lumps.

Add in the carrot, soy sauce, green onions, pickled ginger, cabbage, and smoked salmon to the batter and mix until combined.

Heat a thin layer of vegetable oil in a frying pan on medium heat until the oil shimmers.

Pour about half the batter into the hot pan and fry for 3-5 minutes on each side until cooked and golden in color.

Repeat with the remaining batter.

Serve the pancakes immediately and garnish with sriracha and cilantro if desired.

Substitutions:

If vegetable or fish stock is not available, you can substitute with chicken stock or a combination of water and the liquid from the smoked salmon pouch.

You can substitute the carrot and cabbage with pre-shredded coleslaw mix.