4
Asian Style Veal Entrecote
> 60 minutes
veal entrecote
**
frying
Culinaire Saisonnier
Preparation
Trim the entrecote, but leave a small strip of fat on the meat. Portion at 200 grams. Roast the nuts and make caramel from the water and sugar. Pour over the roasted nuts, allow to harden and turn gently. For the teriyaki, bring the soy sauce, mirin, water and sugar to the boil. Simmer for 1 minute and add the dashi, ginger and garlic. Allow to infuse for 1 hour. Thicken the sauce with potato starch. Allow to cool down, set aside and keep cool for 2 days.
Cook the entrecote and serve with the remaining components.
Ingredients:
- 1 pieces of veal entrecote
- sesame dressing
- fried onion
- sliced spring onion
- fried garlic
For the hazelnut crunch:
- 200 g hazelnut
- 500 g sugar
- 150 g water
For the teriyaki:
- 600 ml soy sauce
- 400 ml mirin
- 240 ml water
- 200 g sugar
- 100 ml dashi
- 3 tbsp chopped ginger
- 1 tbsp chopped garlic
- 4 tbsp potato starch
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
