Recipe

Veal cutlets with vegetable hotpot and soy mayonnaise

Nov 30, 2010 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Veal cutlets with vegetable hotpot and soy mayonnaise
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon sesame oil
  • 1 medium leek (350g), chopped
  • 2 centimetre (¾-inch) piece fresh ginger (10g), grated
  • 2 clove garlic, crushed
  • 3 baby eggplants (180g), chopped
  • 2 medium zucchini (240g), chopped
  • 1 medium red capsicum (bell pepper) (200g), chopped
  • 100 gram (3 ounces) fresh shiitake mushrooms, chopped
  • 1/4杯(60毫升)味醂
  • 3/4 cup (185ml) tomato puree
  • 1/4 cup (60ml) rice vinegar
  • pinch of caster (superfine) sugar
  • 1/4 cup (60ml) water
  • 4 veal cutlets (500g) soy mayonnaise
  • 2 teaspoon white miso
Soy mayonnaise
  • 1/2 teaspoon japanese soy sauce
  • 1 clove garlic, crushed
  • 1/2 cup (125g) mayonnaise

Method

Veal cutlets with vegetable hotpot and soy mayonnaise
  • 1
    Combine oils in small bowl. Heat 2 tablespoons of oil mixture in large deep frying pan; cook leek, stirring, until softened. Add ginger and garlic; cook, stirring, until fragrant. Add remaining vegetables; cook, stirring, until softened. Stir in mirin; cook 1 minute. Stir in tomato puree, vinegar, sugar and the water; bring to the boil. Reduce heat; simmer, covered, 20 minutes until vegetables are tender. Stir through seaweed.
  • 2
    Heat remaining oil mixture in large frying pan; cook cutlets until done to your liking.
  • 3
    To make soy mayonnaise, whisk miso, sauce and garlic in small bowl until smooth; whisk in mayonnaise.
  • 4
    Serve cutlets with vegetable hot pot and mayonnaise.

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