Asparagus Okonomiyaki
Asparagus Okonomiyaki
Ingredients
- 200g (1 1/3 cups) plain flour
- 1 tsp baking powder
- 185ml (3/4 cup) Chicken stock
- 2 eggs, lightly whisked
- 2 tbsp mirin
- 3 green shallots, thinly sliced
- 2 bunches thin asparagus, trimmed
- 6 rashers shortcut bacon, coarsely chopped
- 1 tbsp peanut oil
- Kewpie mayonnaise, to serve
- Smoky barbecue sauce, to serve
- Sliced green shallots, to serve
Instructions
- 1
Whisk flour 200g (1 1/3 cups) plain flour and baking powder 1 tsp baking powder together in a bowl. Make a well in the centre. Whisk in stock 185ml (3/4 cup) Chicken stock, egg 2 eggs, lightly whisked and mirin 2 tbsp mirin. Stir in shallot 3 green shallots, thinly sliced. Set aside.
- 2
Halve asparagus 2 bunches thin asparagus, trimmed. Slice stem ends in half lengthways, if thick. Place in a heatproof bowl. Pour over boiling water to cover. Stand for 1 minute. Drain well.
1 min - 3
Meanwhile, stir-fry the bacon 6 rashers shortcut bacon, coarsely chopped in a wok over medium-high heat for 3 minutes or until crisp. Stir through the batter.
3 min - 4
Wipe wok clean. Heat 1 tsp of the oil 1 tbsp peanut oil over medium-high heat. Arrange one-quarter of asparagus on base of wok. Pour over one-quarter of the batter mixture. Cook for 2 minutes or until bubbles appear. Use a spatula to carefully turn over. Cook for 1 minute. Transfer to a plate. Repeat with remaining oil, asparagus and batter mixture. Drizzle with mayo Kewpie mayonnaise, to serve and barbecue sauce Smoky barbecue sauce, to serve. Sprinkle with shallot Sliced green shallots, to serve.
3 min
