Seaweed Chicken Breast Pancake

Ingredients

Chicken Breast 100g, Seaweed 10g, Tofu 50g, Cheongyang Chili 10g, Green Onion 10g, Carrot 10g, Egg 60g 소스 : Low-sodium Soy Sauce 30g, Vinegar 15g, Lemon Juice 10g, Wasabi 5g, Whole Sesame 1g

Instructions

1. 1

   Finely chop the chicken breast and season with salt and pepper.

   
2. 2

   Soak the seaweed in water and thinly cut.

   
3. 3

   Squeeze out the moisture from the tofu.

   
4. 4

   Thinly chop the cheongyang chili, green onion, and carrot.

   
5. 5

   Make the sauce.

   
6. 6

   Mix egg into the prepared ingredients to make batter and pan-fry into bite-size jeon.