Japanese Sweet Potato Okonomiyaki
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Prep Time
10m
Cook Time
25m
Total Time
35m
This Japanese Sweet Potato Okonomiyaki recipe combines shredded Chinese cabbage, grated sweet potato, and spring onions in a savory pancake. Serve with tonkatsu sauce, Kewpie mayonnaise, and nori flakes for a delicious and satisfying dish.
Recipe Options
Ingredients
Servings:
Makes 3 large pancakes
Scale:
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Steps
1
Whisk the flour, baking powder and a pinch of salt in a large mixing bowl. Add the eggs, stock and soy sauce and whisk until smooth. Add the cabbage, sweet potato and spring onions and mix to combine.
2
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Add 1 cupful of the batter and use a spatula or spoon to shape into a thick round pancake. Cook for 3 minutes or until the underside is golden. Flip the pancake over. Cook for another 3 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and batter in two more batches. Drizzle with the tonkatsu sauce and the mayo and sprinkle with spring onions and furikake.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories957kcal
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Fat57g
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Saturated Fat7g
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Carbohydrates89g
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Fiber5g
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Sugar6g
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Protein19g
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Cholesterol207mg
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Sodium805mg
Percent Daily Values are based on a 2,000 calorie diet.