Sweet Potato And Brussels Sprout Okonomiyaki Recipes

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SWEET POTATO AND BRUSSELS SPROUT OKONOMIYAKI



Sweet Potato and Brussels Sprout Okonomiyaki image

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!

Provided by Josh Walker

Categories     Bon Appétit     Dinner     Sweet Potato/Yam     Brussels Sprout     Fall     Mayonnaise     Hot Pepper     Appetizer

Yield Serves 8

Number Of Ingredients 8

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
1/3 cup all-purpose flour
6 tablespoons vegetable oil, divided
Sriracha, Kewpie mayonnaise, bonito flakes, and furikake (for serving)

Steps:

  • 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).
  • 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.

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