Japanese-Style Broccoli Slaw Pancake (Okonomiyaki) with Crispy Sausage

Directions

1. Wash and dry all fresh produce, then finely mince the ginger and garlic and set them aside.
2. In a medium bowl, whisk together the eggs and broth; add the minced ginger and garlic and stir to combine.
3. In another bowl, whisk the flour, baking powder, and salt; gradually pour in the egg-broth mixture, whisking until a smooth batter forms.
4. Preheat a nonstick skillet over medium heat.
5. Fold the broccoli slaw into the batter until evenly coated.
6. When the skillet is hot, swirl in a little oil. Pour in a portion of the batter to form a large pancake about 1/2 inch thick; cook 3–4 minutes per side until golden and cooked through, then transfer to a plate and cover with foil.
7. Meanwhile, in a separate medium saucepan, cut the sausages lengthwise and remove casings; crumble the meat and cook over medium-high heat, breaking apart, until crispy and cooked through, 5–7 minutes. Remove from heat and keep warm.
8. Re-oil the skillet if needed and cook the remaining batter in another pancake the same way as the first.
9. In a small bowl, juice the lime and whisk it with the mayonnaise and chili-garlic sauce to form a spicy mayo for topping.
10. To serve, place a pancake on each plate, top with the crispy sausage, drizzle with the spicy mayo, and scatter chopped chives over the top.