Sweet Potato And Edamame Okonomiyaki Recipe

About this recipe

A savory Japanese-style pancake loaded with sweet potato, edamame, and fresh vegetables, topped with a tangy sauce and sesame seeds.

Ingredients

• 140G Sichuan Sweet Potato Noodle, 140G
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Kg Carrots - 1kg
• 1 Pc Gopuff Morrisons Cabbage
• 450G Rice Flour, 450G
• - Schwartz Sesame Seeds
• 20G Aonori Seaweed Flakes, 20G
• - Kikkoman Soy Sauce
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Peel and grate the sweet potato and carrot into thin shreds using a grater.
2. 2. Finely shred the cabbage and slice the green onions into small pieces.
3. 3. In a mixing bowl, combine the rice flour, cornstarch, and water to create a smooth batter.
4. 4. Add the shredded vegetables, sweet potato, edamame, and green onions into the batter and mix well.
5. 5. Heat a non-stick skillet over medium heat with a small amount of vegetable oil.
6. 6. Pour a portion of the batter onto the skillet and shape it into a pancake, about 1 cm thick.
7. 7. Cook the pancake for 4-5 minutes on one side until golden brown, then flip and cook the other side.
8. 8. Repeat the process for the remaining batter, adding oil as needed between pancakes.
9. 9. Transfer the cooked pancakes to a serving plate and drizzle with soy sauce.
10. 10. Sprinkle sesame seeds and optional seaweed flakes on top for garnish.