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Sushi of Seared Veal with Soy & Mirin Glaze

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Sushi of Seared Veal with Soy and Mirin Glaze
From Tetsuya (Canada, UK), by Tetsuya Wakuda.


200 g (7 oz) veal fillets
1/2 tablespoon grapeseed oil
salt and white pepper
4 heaped tablespoons steamed sushi rice
1/2 teaspoon grated horseradish

For the Sauce:

50 ml (1-1/2 fl oz) soy sauce
50 ml (1-1/2 fl oz) mirin
1 teaspoon grapeseed oil
1 drop white sesame oil

For the Garnish:

4 sprigs chervil
1/2 teaspoon black olive paste


Sear the veal in the grapeseed oil until the flesh turns white, but without the top developing a crust. Rest until it comes to room temperature. Season to taste with salt and pepper.

To make the sauce, combine all the ingredients in a mixing bowl.

Take a heaping tablespoon of rice and form a ball. Put the veal on the rice and paint on some sauce. Top with some grated horseradish and garnish with a chervil sprig and a little black olive paste. Repeat with the rest of the ingredients.

Yield: Serves 4

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