Chef Jose Martinez Aussie lamb okonomiyaki puffs
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut
- Serves 4
As concepted by Chef Jose Martinez at True Aussie's Chef Immersion. Recipe has not been tested in our kitchens.
Ingredients
For the batter:
2 cups all-purpose flour
1 cup dashi
4 eggs
1 teaspoon baking powder
1 teaspoon salt
For the lamb:
1 pound Aussie ground lamb
1 ½ teaspoons mixed spices/seasonings (see below)
Vegetable oil
½ cup diced mushrooms
Tempura flakes
½ cup plus extra for garnish Thinly sliced Green onion
For the spicy mayonnaise:
¾ cup Japanese mayonnaise
¼ cup Sriracha sauce
To plate:
1 Sliced Ripe Avocado
For garnish Sweet soy sauce glaze
For garnish Black sesame seeds
For garnish Nori Shreds
Method
- Make a batter by whisking together the flour, dashi, eggs, baking powder, and salt. Set aside.
- In a pan, heat some oil and sauté the lamb, mushrooms, spices and onions until the lamb is lightly browned. A mix of curry, paprika, cayenne, salt and pepper is nice, but the combinations are endless.
- Oil 16 cups in fluted muffin tins. Pour ¼ cup batter into each and top with about 2 tablespoons lamb mixture, pushing it down into the batter. Bake at 375 until the okonomiyaki are puffed and golden. Carefully remove the puffs from the tins.
- In a small bowl, stir together the mayonnaise and sriracha sauce.
- Spread sliced avocado on each plate and top with four puffs. Drizzle the plate with the spicy mayonnaise and soy glaze. Sprinkle with sesame seeds , nori shreds, and more green onions.
