Okonomiyaki – sweet potato and cabbage pancakes

45 minutes


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


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
Mix together the okonomiyaki sauce ingredients until well-combined and set aside
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
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
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
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
Repeat in batches then serve immediately with okonomiyaki sauce, mayonnaise and powdered seaweed, if you like