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Okonomiyaki with tenderloin
 
 
4 ServingsPTM45 min

Okonomiyaki with tenderloin


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

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Directions

  1. 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.
  2. 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.
  3. Fry the bacon in 6 minutes in a frying pan without oil or butter. Mix the bacon through the batter.
  4. 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.
  5. 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.
  6. Bake the pancakes in approx. 10 minutes. Turn halfway. Keep warm under aluminum foil and bake 2 more pancakes.
  7. 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.
  8. Put the okonomiyaki on 4 plates and divide the pickled ginger and the green of the salad onion.
  9. Cut the beef fillet into thin slices and place on the pancakes.
  10. Drizzle first with the ketchup sauce and then with the Japanese mayonnaise. Finely chop the peanuts and sprinkle over the pancakes.


Nutrition

650Calories
Sodium0% DV1.570mg
Fat57% DV37g
Protein62% DV31g
Carbs16% DV47g
Fiber16% DV4g

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