Mini okonomiyak­i with miso mayo and rare roast beef

The Western Star - - Taste - — Recipe by Ali­son Adams Photo by Guy Bai­ley

makes / 24 prep / 1 hour cook / 30 min­utes

In­gre­di­ents 125g (1⁄2 cup) Kew­pie mayonnaise

2 tbsp white miso paste 150g (1 cup) plain flour

2 tbsp corn­flour

2 eggs

160ml (2⁄3 cup) 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

1. Com­bine mayonnaise and miso in a bowl. Cover with plas­tic wrap and store in the fridge un­til re­quired.

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.

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.

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.

5. Ar­range beef, miso mayo and edamame on okonomiyak­i. Scat­ter with mi­cro herbs.

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