1 pack Silver Fern Farms Beef Stir-Fry (or Lamb Stir-Fry)
1 1⁄2 cups cabbage, finely shredded
2 spring onions, finely shredded
2 medium potatoes, peeled and grated
2 cups plain flour
20g white miso paste (or 2 sachets miso soup)
1 cup milk or water
2 free-range eggs
To serve, shredded spring onions, black sesame seeds, okonomiyaki sauce (or you can use teriyaki or tonkatsu sauce), and Japanese Kewpie mayonnaise
Remove the Silver Fern Farms Beef Stir-Fry from the packaging. Allow to bloom at room temperature for 5 minutes before cooking. Heat a dash of oil in a frying pan over a medium- high heat and cook meat for 1 minute on each side. Set aside.
Combine the cabbage, spring onions, grated potato and flour in a large bowl. Mix miso paste and milk or water in a small jug. Whisk in eggs,
if needed add a little more liquid to reach a batter consistency. Season with salt and black pepper to taste.
Heat oil in a frying pan over a medium heat. Spoon 1⁄2 cup batter into the pan (it will look like a large and chunky pancake) and fry for 4 minutes each side or until browned and potato is tender. Remove from pan and repeat until all batter is used.
Cut pancakes into quarters, and top with pieces of the cooked beef stir-fry. Drizzle okonomiyaki sauce and Kewpie mayonnaise liberally in a zigzag pattern on top. Garnish with shredded spring onions and black sesame seeds. Serve immediately.