Asian Style Veal Entrecote

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

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal entrecote

Difficulty: **

Cooking methods: frying

Source: 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.

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