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Mini okonomiyaki with miso mayo and rare roast beef
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Beef bites with mayo drizzle - a gourmet finger food delight.
Ingredients:
  • 125g (1/2 cup) Kewpie mayonnaise
  • 48.00 gm white miso paste
  • 150g (1 cup) plain flour
  • 20.00 gm cornflour
  • 2 eggs
  • 160ml (2/3 cup) beef stock
  • 60ml (1/4 cup) extra virgin olive oil
  • 400g beef eye fillet
  • 375.00 ml finely chopped savoy cabbage
  • Edamame, blanched, podded, to serve
  • Micro herbs, to serve
Instructions:
  • In a bowl, mix together mayonnaise and miso. Cover with plastic wrap and refrigerate until ready to use.
  • Combine the flour and cornflour in a bowl, creating a well in the centre. Add the eggs. While whisking continuously, slowly pour in the stock until the mixture becomes smooth. Cover and let it rest for 30 minutes.
  • Preheat your oven to 200C/180C fan forced. Heat 1 tablespoon of oil in an ovenproof frying pan over high heat. Season the beef generously. Sear the beef on all sides for 5 minutes until nicely browned. Roast in the oven for 12 minutes for a perfect medium-rare finish. Let it rest for 8 minutes before slicing thinly.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil. Stir the cabbage into the batter. Spoon tablespoonfuls of batter into the pan and cook for 2-3 minutes until nearly cooked. Flip and cook for an additional 1 minute until fully cooked. Transfer to a plate and continue with the remaining batter.
  • Layer slices of tender beef, creamy miso mayo, and vibrant edamame beans generously over the savory okonomiyaki. Sprinkle with colorful micro herbs to add a burst of freshness and flavor.

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