Sweet Potato and Brussels Sprout Okonomiyaki

Ingredients

• •3 ounces brussels sprouts
• •1 medium sweet potato
• •1 whole scallion
• •1 large egg
• •½ teaspoon Kosher salt
• •⅓ cup all-purpose flour
• •6 tablespoons vegetable oil
• •2 tablespoons Sriracha
• •2 tablespoons Kewpie mayonnaise
• •2 tablespoons bonito flakes
• •1 tablespoon furikake

Cooking Instructions

1. 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).

   5 min

2. 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.

   15 min