Mini okonomiyaki with miso mayo and rare roast beef

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How to make Mini okonomiyaki with miso mayo and rare roast beef

  • Yield : 24
  • Prep Time : 1:00
  • Cook Time : 0:30
  • Total Time : 1:30

Ingredients

  • 125g (1/2 cup) Kewpie mayonnaise
  • 2 tablespoons white miso paste
  • 150g (1 cup) plain flour
  • 2 tablespoons cornflour
  • 2 eggs
  • 160ml (2/3 cup) Massel beef stock
  • 60ml (1/4 cup) extra virgin olive oil
  • 400g beef eye fillet
  • 1 1/2 cups finely chopped savoy cabbage
  • Edamame, blanched, podded, to serve
  • Micro herbs, to serve

Method

  • Step 1 Combine mayonnaise and miso in a bowl. Cover with plastic wrap and store in the fridge until required.
  • Step 2 Whisk the flour and cornflour in a bowl. Make a well in the centre. Add the eggs. Whisking constantly, gradually add the stock until mixture is smooth. Cover and set aside for 30 minutes to rest.
  • Step 3 Meanwhile, preheat oven to 200C/180C fan forced. Heat 1 tablespoon oil in an ovenproof frying pan over high heat. Season beef well. Cook the beef, turning, for 5 minutes or until well browned. Transfer to oven and roast for 12 minutes for medium-rare. Set aside for 8 minutes to rest. Thinly slice.
  • Step 4 Heat remaining oil in a large non-stick frying pan over medium-high heat. Stir cabbage through batter. Add tablespoonfuls of batter to the pan. Cook for 2-3 minutes or until nearly cooked. Turn and cook for 1 minute or until cooked through. Transfer to a plate. Repeat with remaining batter.
  • Step 5 Arrange beef, miso mayo and edamame on okonomiyaki. Scatter with micro herbs.

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