Okonomiyaki Sweet Potato Pancakes

Okonomiyaki Sweet Potato Pancakes

  • Serves 4
Rated by 31 people
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Enjoy a flavour twist on one of the most beloved dishes to come from Japan’s Kansai region with these sweet potato okonomiyaki. This savoury pancake dish adds a little sweetness to the classic okonomiyaki combination of cabbage, seasoned flour and eggs with the addition of sweet potato, as well as ginger, garlic, and spring onion.

Recipe courtesy of Great British Chefs.


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 spring cabbage, shredded
1 sweet potato, small, peeled and coarsely grated
2 large eggs, lightly whisked
1 tbsp soy sauce, or tamari
1 tbsp toasted sesame seeds, heaped
4-5 tbsp okonomiyaki flour
coconut oil, for frying

okonomiyaki sauce:
3 tbsp ketchup
1 tbsp worcestershire sauce
1 dash soy sauce, to taste

to serve:
nori seaweed, powdered

How To Prepare

  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.