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.


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


  1. Make a batter by whisking together the flour, dashi, eggs, baking powder, and salt. Set aside.
  2. 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.
  3. 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.
  4. In a small bowl, stir together the mayonnaise and sriracha sauce.
  5. 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.