Pierce potatoes several times with a fork, then microwave for four minutes or until slightly softened but not cooked all the way through. Allow to cool slightly. Whisk together egg yolks, soy, ginger, flour and water in a large bowl. Use a grater to grate potatoes then add to the egg mixture.
Heat oil in a small frying pan over medium high. Add the potato pancake mixture and spread to the edges of the pan. Cook for 3-4 minutes, carefully flip over and cook for a further 2-3 minutes or until cooked through. Remove from pan to a serving plate or board.
In the same pan the pancake cooked in, add the asparagus and cook for 2-3 minutes or until lightly charred and tender.
Serve pancake topped with hoisin, asparagus, avocado, spring onion, pickled ginger and sesame seeds.