Crispy Brussels Sprout Okonomiyaki
This is Japanese street food at its best. Crispy, crunchy, fresh, and loaded with toppings, this veggie pancake (essentially like a giant latke), is perfect any time of day.
- 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
- ⅓ cup all-purpose flour
- 6 tablespoons vegetable oil, divided
- Sriracha, mayonnaise, bonito flakes, and furikake (for serving)
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.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.