Okonomiyaki with tenderloin

Name: okonomiyaki with tenderloin
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
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

Japanese pancake with tenderloin, spring onions, fried onions, bacon strips, ginger, japanese mayonnaise and peanuts.

Ingredients

Kitchen Stuff

1 grill pan

Directions

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.
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.
Fry the bacon in 6 minutes in a frying pan without oil or butter. Mix the bacon through the batter.
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.
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.
Bake the pancakes in approx. 10 minutes. Turn halfway. Keep warm under aluminum foil and bake 2 more pancakes.
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.
Put the okonomiyaki on 4 plates and divide the pickled ginger and the green of the salad onion.
Cut the beef fillet into thin slices and place on the pancakes.
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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