Okonomiyaki – sweet potato and cabbage pancakes
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Kate Doran serves up her delightfully crispy okonomiyaki recipe, filled with sweet potato, cabbage and toasted sesame. The beauty of these Japanese fritters is that they are endlessly adaptable, so feel free to include any ingredients you have to hand. If vegetarian, make sure you source an okonomiyaki flour without the traditional fish-based seasonings.
Ingredients
Sweet potato okonomiyaki
- 3 large spring onions , finely sliced
- 1 knob of ginger , 3cm in length, peeled and finely grated
- 1 small garlic clove , peeled and finely grated
- 200g of spring cabbage , shredded
- 1 sweet potato , small, peeled and coarsely grated
- 2 large eggs , lightly whisked
- 1 tbsp of soy sauce , or tamari
- 1 tbsp of toasted sesame seeds , heaped
- okonomiyaki flour, 4–5 tbsp
- coconut oil , for frying
Okonomiyaki sauce
- 3 tbsp of ketchup
- 1 tbsp of Worcestershire sauce
- 1 dash of soy sauce , to taste
To serve
- mayonnaise
- nori seaweed , powdered
Method
1
In a medium saucepan, gently cook the spring onions, garlic and ginger in a little coconut oil until the onion is soft and translucent, for around 5 minutes. Set aside to cool
2
Mix together the okonomiyaki sauce ingredients until well-combined and set aside
3
In a medium bowl, combine the cooled spring onion mixture, cabbage and sweet potato. Stir in the egg, soy sauce and sesame seeds until combined
4
Add the flour and stir gently to combine. You want the vegetables to stick together with a fairly thick consistency, so add a little more flour if necessary
5
Heat a tablespoon of coconut oil in a large saucepan then dollop in golf ball-sized rounds of pancake batter, allowing a few centimetres between each one
6
Flatten slightly with the back of a spatula and cook until crisp and golden on one side, for about 3 minutes, before flipping and cooking on the other side
7
Repeat in batches then serve immediately with okonomiyaki sauce, mayonnaise and powdered seaweed, if you like
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Okonomiyaki – sweet potato and cabbage pancakes
