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Bon Appétit

Sweet Potato and Brussels Sprout Okonomiyaki

4.6

(6)

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Gentl & Hyers

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Recipe information

  • Yield

    8 Servings

Ingredients

3

ounces brussels sprouts, ends trimmed, very thinly sliced (about 1 cup)

1

medium sweet potato, julienned (about 4 cups)

1

scallion, thinly sliced

1

large egg, beaten to blend

Kosher salt

⅓

cup all-purpose flour

6

tablespoons vegetable oil, divided

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

Preparation

  1. Step 1

    Combine brussels sprouts, sweet potato, scallion, 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).

    Step 2

    Heat 1 Tbsp. 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 Tbsp. 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 Tbsp. oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 3 Tbsp. oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.

Nutrition Per Serving

Calories (kcal) 140 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 25 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 20
Explore Bon AppétitJapaneseEast AsianAsianSweet PotatoPotatoVegetableBrussels SproutFallQuickEasyStarterSideDairy-FreeThanksgivingDinner
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Reviews (6)

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  • This recipe is amazing if you get it right. A couple tips: 1. You need more than one egg. If you keep all other measures the same, I recommend 3 eggs instead of 1. 2. Be liberal with the oil (or butter) in the pan. 3. If you don't have a mandolin, just use a normal peeler on the sweet potato then give the pieces a chop afterward.

    • SrAsparagus

    • San Francisco

    • 12/30/2017

  • This recipe was actually amazing for me. I 100% agree with the previous reviewer that adding three eggs to the mixture is essential. The flavors of the sweet potato and brussel sprouts really came across in this dish. It wasn't too difficult to make either so it would be a good side dish.

    • NinerSix

    • Baltimore

    • 10/24/2019

  • SO. GOOD. Made this for a Saturday breakfast. I took the advice of the other commenters and double the amount of egg. Amazingly delicious. My partner can't stand sweet potatoes and he enjoyed every bit of this. Will absolutely be making again! It feels indulgent while still being relatively healthy.

    • Mebabyte1706

    • Boston

    • 12/7/2019

  • Can't stand sweet potato but used a regular russet and it was great. Feeds eight? Hardly, my son ate both pancakes.

    • brushjl

    • solon, oh

    • 3/5/2021