In Japan, okonomi-yaki, a savory egg-and-veggie griddle cake, is a popular pub-style meal. And with a few slices of grilled Denver Steak, one of several new beef value cuts, you can flip this pancake into a profitable entrée.
Yield: 24 servings
Combine marinade ingredients in large nonreactive container. Add steaks; turn to coat. Cover and refrigerate 15 minutes to 2 hours, turning steaks once during marinating.
|Reduced-sodium soy sauce||1 1/2 quarts|
|Mirin||1 1/2 cups|
|Fresh garlic purée||1/2 cup|
|Tabasco sauce||1/4 cup|
|Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), cut 3/4 inch thick (IMPS/NAMP 1116G)||24 each|
|Okonomiyaki Batter:|| |
Whisk flour and water until smooth. Add eggs and whisk to combine. Gently stir in remaining ingredients. Do not over mix.
Yield: 3 gallons
|Okonomiyaki flour||7 1/2 quarts|
|Cold water||3 3/4 quarts|
|Large eggs, beaten||36 each|
|Green cabbage, chopped into 1/4-inch pieces||6 quarts|
|Minced green onions||3 cups|
|Minced beni shoga (red pickled ginger strips)||1 cup|
|Green Onion/Scallion Oil:|| |
Purée all ingredients in blender until smooth.
Yield: 1 cup
|Chopped green onions (green and white parts)||4 ounces|
|Canola oil||2/3 cup|
|Kosher salt|| as needed|
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Heat 2 Tbsp oil in 10-inch nonstick sauté pan over medium heat until hot. Add scant 2 cups Okonomiyaki Batter; spread evenly over bottom of pan. Cook, covered, 5 to 6 minutes or until golden brown on bottom. Turn pancake and cook, uncovered, until cooked through and golden brown on second side, about 2 minutes. Transfer to serving plate; keep warm.
Meanwhile, remove 1 steak from marinade. Heat 1 tsp oil in sauté pan over medium heat until hot. Add steak; cook to medium rare to medium doneness, turning frequently. Carve into 1/4-inch thick slices.
Spread 2 Tbsp okonomiyaki sauce and 1 Tbsp mayonnaise on pancake; fan steak slices on top. Sprinkle with 1 tbsp green onions, 1/4 tsp aonori and 1/2 tsp beni shoga; pile 1/4 cup bonito flakes in center. Drizzle 2 tsp Green Onion Oil on plate around pancake.
|Vegetable oil||3 1/2 cups|
|Okonomiyaki sauce||3 cups|
|Kewpie Japanese mayonnaise||1 1/2 cups|
|Chopped green onions||1 1/2 cups|
|Aonori (powdered green seaweed)||2 tablespoons|
|Minced beni shoga||1/4 cup|
|Bonito flakes||1 1/2 quarts|
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* Beef Denver steaks are cut from any portion of the serratus ventralis muscle as described within NAMP 116G and made into steaks by slicing across the grain. Denver steaks are also referred to as Beef Chuck Under-Blade Center Cut Steaks.
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Nutrition information per serving: 1409 calories; 64 g fat(11 g saturated fat; 32 g monounsaturated fat); 365 mg cholesterol; 3187 mg sodium; 151 g carbohydrate; 6.8 g fiber; 60 g protein; 15.2 mg niacin; 0.9 mg vitamin B6; 6.8 mg vitamin B12; 13.5 mg iron; 114.6 mg selenium; 10.4 mg zinc; 381.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.