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Veal cutlet marinated in barley miso, ginger and yuzu with burnt chili cucumber pickle

Make Veal cutlet marinated in barley miso, ginger and yuzu with burnt chili cucumber pickle at home with Garlic, Shichimi Pepper, Soy Sauce, Rice Bran Oil, and Sea Salt. Add it to your meal plan and shop the whole list in one go.

सामग्री

• 1 tsp
• 1 pinch
• 2 tsp
• 4 tbsp
• 1 pinch
• 3 tbsp

विधि (झलक)

1. 1

   Combine the miso, ginger, yuzu zest, shallot, garlic, shichimi pepper, soy sauce, sake, mirin and oil in a shallow dish.

2. 2

   Whisk the marinade together until well combined, then add the veal cutlet to the dish and rub the marinade all over it.

3. 3

   Marinade for 24 hours.

4. 4

   Season the sliced courgette with sea salt and allow to stand for a few minutes, just enough to soften. Pour over the sushi vinegar.

5. 5

   Combine the red chili, courgette, ruby grapefruit segments and coriander in a small bowl.

6. 6

   Preheat the oven to 180C/350F/Gas 4 and preheat a griddle to hot.

7. 7

   Griddle the veal cutlets on each side until browned.

8. 8

   Transfer to a roasting tray and roast for about six minutes, turning once in the oven.

9. 9

   Squeeze a little ginger juice over the resting cutlet and serve with the burnt chili cucumber pickle.