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Okonomiyaki with tenderloin
Japanese pancake with tenderloin, spring onions, fried onions, bacon strips, ginger, japanese mayonnaise and peanuts.
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Ingredients
- 100 g wheat flour
- 2 tl baking powder
- 150 ml mix for miso soup pack of 72 g
- 4 medium sized egg
- 6 salad onion
- 4 el baked onions
- 300 g cut white cabbages
- 100 g low fat smoked bacon strips
- 100 g Ketchup
- 2 el ketjapmarinade
- 2 el dark brown sugar
- 2 el mirin
- 5 el peanut oil
- 250 g beef fillet
- 2 el pickled ginger sushi ginger
- 4 el kewpie mayonnaise
- 2 el salted peanuts
Kitchen Stuff
Directions
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Put the flour and the baking powder in a bowl. Add the miso soup, eggs and a pinch of salt and mix with a whisk until smooth.
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Cut the salad onion into rings and mix the white through the batter (keep the green apart), along with the fried onions and the white cabbage.
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Fry the bacon in 6 minutes in a frying pan without oil or butter. Mix the bacon through the batter.
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Put the ketchup, sweet soy sauce, brown sugar and the mirin in a pan and bring to the boil. Cook for 5 minutes on low heat and then turn off the heat.
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Heat 2 frying pans with a tablespoon of peanut oil in each pan. Put 1/3 of the batter in each pan and press a little flat with a spatula.
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Bake the pancakes in approx. 10 minutes. Turn halfway. Keep warm under aluminum foil and bake 2 more pancakes.
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In the meantime, heat a grill pan. Brush the beef fillet with the oil and sprinkle with salt and pepper. Gril 4-5 min. Halfway. Let rest for 5 minutes.
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Put the okonomiyaki on 4 plates and divide the pickled ginger and the green of the salad onion.
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Cut the beef fillet into thin slices and place on the pancakes.
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Drizzle first with the ketchup sauce and then with the Japanese mayonnaise. Finely chop the peanuts and sprinkle over the pancakes.
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Nutrition
650Calories
Sodium0% DV1.570mg
Fat57% DV37g
Protein62% DV31g
Carbs16% DV47g
Fiber16% DV4g
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