Teriyaki Veal Tenderloin with Fragrant Rice and Asparagus and Wild Herb Salad
For the teriyaki veal tenderloin
- 4 tbsp Sake (from Asia)
- 80 ml light soy sauce
- 60 ml sesame oil
- 1 clove of garlic
- 3 cm fresh root ginger
- 50 g soft brown sugar
- 4 pieces of (each yielding 160 g) veal tenderloin
- Vegetable fat for fast frying
For the fragrant rice:
- 300 g fragrant rice
- 30 g butter
- 1 tbsp lime juice
For the salad:
- 8 pieces of green asparagus
- 500 g wild herb salad
- Peanut oil
- White wine vinegar
In a pan, mix the teriyaki marinade ingredients to form a smooth sauce and bring to the boil over a low heat. Thicken, stirring all the time. Brush over all the meat, and place in a dish. Leave to marinate in the fridge for approx. 2 hours.
Pre-heat the oven to 180°C (356°F) top and bottom (fan oven 160°C/320°F). In a pan, heat the vegetable fat over a medium heat and brown the veal tenderloins all over for approx. 4 minutes. Place the tenderloins on a baking tray and cook in the pre-heated oven on the middle shelf for approx. 10-15 minutes. Pass the remaining marinade through a sieve and reserve to serve as a dip.
In a sieve, rinse the rice under cold running water until the water runs clear. Cook in lightly salted water according to the pack instructions. Place in a bowl and stir in the butter and lime juice.
Trim the green asparagus and cut the stems into segments at an angle. Mix with the wild herb salad in a dish. Mix the peanut oil, white wine vinegar, salt and pepper to make a vinaigrette and add to the salad.