Entrecote with Japanese vegetable dish

The author of this recipe, Belgian Peter De Clercq, cooked this dish at an event in Vilnius on 7-12-2018!

Serves 4

• 1 Chinese cabbage
• 2 leeks
• 200 g shiitake mushrooms
• 200 g spinach
• 6 young carrots
• 6 onion leaves
• 1,2 kg duck (aged)
• marinade for meat *
• herbs for meat **
• Rice oil

saucei:

• 2-1/2 tablespoons brown sugar
• 1,5 dl (150 ml) sake (rice wine)
• 1,5 dl (150 ml) soy sauce
• 2,5 dl (250 ml) water
• 2 tablespoons Szechuan pepper, ground
• 4 tablespoons fresh coriander, chopped

keFor the pizza:

• 1 handful of herbs for fire
• 1 handful of beer chips soaked in water

Clean and cut the vegetables into strips. Rub the meat with the meat marinade and season with the herbs for meat. Take wok ladle (wok with holes), pour a little rice oil on the vegetables and fry briefly wok scoop in a hot grill. For the preparation of the glaze Wok Place a frying pan on the grill and let the brown sugar dissolve in the sake and soy sauce while heating. When the mixture is caramelised with the soy sauce and sake and water, spread the remaining glaze over the meat. Let stand for a while, then season with pepper and fresh coriander.
Throw a handful of herbs on the fire. Grill the entrecote for 8 minutes on medium heat at 180 °C. Throw a little of the pre-moistened wine baja chips on the coals. Serve the vegetables in the sauce and the meat cut into strips.
 
Remark. This dish is delicious served with lightly fried rice.
 
*marinade for meat

• 0,5 litre grill oil
• 2,5 dl (250 ml) basil oil
• 2,5 dl (250 ml) Italian herb oil
• 1 dl (100 ml) walnut oil
• 20 g dried basil
• 20 g coriander seeds
• 20 g black peppercorns
• 20 g dried rosemary
• 6 chilli peppers
• 10 cloves of garlic, crushed
• 4 dried thyme sprigs
• 4 bay leaves

**herbs for meat:

• 500 g sea salt
• 25 g basil
• 25 thyme sprigs
• 25 g rosemary
• 25 g oregano
• 25 g black peppercorns