Veal Cutlet Marinated In Barley Miso, Ginger And Yuzu With Burnt Chili Cucumber Pickle
This recipe combines the bold flavors of miso, ginger, yuzu zest, and more to create a deliciously marinated veal cutlet. The dish is paired with a unique burnt chilli cucumber pickle and ruby grapefruit for a refreshing and flavorful meal.
— Constant Cookbook
Ingredients
- 3 tbsp barley miso
- 3 tbsp finely chopped fresh root ginger
- 3 tbsp finely diced yuzu zest (available from specialist suppliers)
- 2 tbsp finely chopped shallot
- 1 tsp crushed garlic
- 1 pinch shichimi pepper
- 2 tsp soy sauce
- 2 tsp sake
- 2 tsp mirin
- 4 tbsp rice bran oil (available online)
- 280g/10oz veal
- 1 red chilli
- 1 yellow courgette
- 1 green courgette
- 1 pinch sea salt
- 3 tbsp sushi vinegar
- ½ ruby grapefruit
- 5-6 sprigs fresh coriander
- fresh ginger
Instructions
- Combine the miso, ginger, yuzu zest, shallot, garlic, shichimi pepper, soy sauce, sake, mirin and oil in a shallow dish.
- Whisk the marinade together until well combined, then add the veal cutlet to the dish and rub the marinade all over it. Marinade for 24 hours.
- For the burnt chilli cucumber pickle, blacken the chilli directly over a direct flame (either with a mini-blow torch or simply over the gas hob).
- Roughly chop the chilli, including the blackened skin and seeds.
- Cut the courgette on the diagonal, then make three cuts, following the diagonal, 2-3mm apart, but not going all the way through. Make a final cut all the way through - you will have a little fan of courgette. Repeat with the remaining courgettes.
- Season the sliced courgette with sea salt and allow to stand for a few minutes, just enough to soften. Pour over the sushi vinegar.
- Combine the red chilli, courgette, ruby grapefruit segments and coriander in a small bowl.
- Preheat the oven to 180C/350F/Gas 4 and preheat a griddle to hot.
- Griddle the veal cutlets on each side until browned. Transfer to a roasting tray and roast for about six minutes, turning once in the oven.
- Allow the veal cutlets to rest for a couple of minutes.
- Squeeze a little ginger juice over the resting cutlet and serve with the burnt chilli cucumber pickle.
Cook Time
30M
Yield
Serves 4
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