Sweet Potato and Brussels Sprout Okonomiyaki

Ingredients for Sweet Potato and Brussels Sprout Okonomiyaki

• 90g brussels sprouts, ends trimmed, very thinly sliced (about 150g )

• 1 medium sweet potato, julienned (about 650g )

• 1 spring onion, thinly sliced

• 1 large egg, beaten to blend

• Kosher salt

• 80ml plain flour

• 90ml vegetable oil, divided

• Sriracha, Kewpie mayonnaise, bonito flakes, and furikake (for serving)

How to make Sweet Potato and Brussels Sprout Okonomiyaki

Combine brussels sprouts, sweet potato, spring onion, and egg in a large bowl; season with salt. Mix with your hands until vegetables are evenly coated. Sprinkle flour over vegetables and toss to combine (mixture shouldn’t be gummy, but a handful should clump together).

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of vegetable mixture; press into a thin even layer across bottom of skillet. Cook until pancake begins to set, about 1 minute. Drizzle 1 tablespoon oil around edge and shake to ensure pancake can slide around; cook until golden brown underneath, about 2 minutes longer. Slide pancake onto a baking sheet or the underside of a flat pot lid, then invert pancake back into skillet. Drizzle 1 tablespoon oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 45ml oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.