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Okonomiyaki with Miyazakigyu Wagyu Beef Cubes

Okonomiyaki with Miyazakigyu Wagyu Beef Cubes

Prep Time: 40 Minutes
Cook Time: 20 Minutes
Servings: 3
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Okonomiyaki Sauce
  • 4 TBSP Ketchup
  • 3 TBSP Worcestershire Sauce
  • 2 TBSP Oyster Sauce
  • 1 TBSP Sugar
For Serving (Optional Ingredients)
  • Kewpie Mayonnaise
  • Tenkasu Tempura Flakes
  • Pickled Ginger
  • Toasted Sesame Seeds


        • Griddle Pan or Non-Stick Pan

        FIRST STEP

        Pull the Miyazakigyu Wagyu beef cubes from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        In a medium bowl, mix the okonomiyaki flour, salt, and the water together (using chopsticks).

        In a separate small bowl, whisk the two eggs.

        Then, add the eggs to the bowl with the okonomiyaki flour. Mix well.

        Lastly, add in the shredded cabbage and a 1/4 cup of green onions (save the remaining green onions for later).

        Set the batter aside.


        Cut each of the Miyazakigyu Wagyu beef cubes into 4 smaller cubes.

        Heat a medium-size saute pan on medium heat. Add in 2 tablespoons of grapeseed oil, and heat until hot.

        Add in the small pieces of Miyazakigyu Wagyu beef. Quickly sear the beef cubes on both sides (you want to have caramelization on both sides). Don’t overcook, as this will make the beef less tender.


        Preheat the oven to 300°F. You will use the oven to keep the pancakes warm.

        On the stove, heat a griddle pan or non-stick pan on medium heat. Add enough grapeseed oil to coat the pan.

        Spoon about 1/3 of the batter into a flat circle (on the bottom of the pan).

        Top the batter with a 5-6 pieces of the seared Miyazakigyu Wagyu beef.

        Let the Okonomiyaki pancake cook until the bottom side is lightly browned. Then, flip over to finish cooking.

        Place the pancake in the preheated oven to keep it warm. Repeat the process to make the other two pancakes.

        Leave all three pancakes in the oven to keep them warm while you make the sauce.

        Note: The remaining seared Miyazakigyu Wagyu beef (that was leftover from making the pancakes) will be mixed in with the Okonomiyaki sauce.


        In a small bowl, mix together the ketchup, Worcestershire sauce, oyster sauce, and sugar.

        Set the sauce aside until ready to use.


        Take the pancakes/okonomiyaki out of the oven. Place each of the okonomiyaki on a plate.

        Drizzle the okonomiyaki with a good amount of Kewpie mayonnaise.

        Then, sprinkle some minced green onion on top, as well as the tenkasu tempura flakes.

        Mix the remaining Miyazakigyu Wagyu beef with some of the okonomiyaki sauce. Make sure it lightly coats the beef.

        Divide the extra beef amongst the three plates (place the beef on top of the pancakes).

        Finish the dish by adding a few pieces of pickled ginger and a sprinkle of toasted sesame seeds.

        Serve warm with the remaining okonomiyaki sauce on the side.


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