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
  • Salt
  • Pepper

Nutrition values

> 60 minutes
veal tenderloin


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.

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