Veal Cutlets With Vegetable Hotpot And Soy Mayonnaise Recipe

Name: Veal Cutlets With Vegetable Hotpot And Soy Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 tsp sesame oil; 1 medium leek, chopped; 1 piece (3/4 inch) fresh ginger, peeled and grated; 2 cloves garlic, crushed; 3 None baby eggplant, chopped; 2 medium zucchini, chopped; 1 medium red pepper, seeded and chopped; 4 oz fresh shiitake mushrooms, chopped; 1/4 cup mirin; 3/4 cup tomato puree; 1/4 cup rice vinegar; 1 pinch sugar; 4 None veal chops; 2-3 strands wakame seaweed; None None FOR THE SOY MAYONNAISE; 2 tsp white miso; 1/2 tsp Japanese soy sauce; 1 clove garlic, crushed; 1/2 cup mayonnaise

Servings: persons

1/4 cup vegetable oil
1 tsp sesame oil
1 medium leek, chopped
1 piece (3/4 inch) fresh ginger, peeled and grated
2 cloves garlic, crushed
3 None baby eggplant, chopped
2 medium zucchini, chopped
1 medium red pepper, seeded and chopped
4 oz fresh shiitake mushrooms, chopped
1/4 cup mirin
3/4 cup tomato puree
1/4 cup rice vinegar
1 pinch sugar
4 None veal chops
2-3 strands wakame seaweed
None None FOR THE SOY MAYONNAISE
2 tsp white miso
1/2 tsp Japanese soy sauce
1 clove garlic, crushed
1/2 cup mayonnaise

1
Combine the oils in a small bowl. Heat 2 tbsp of the oil mixture in a large deep skillet on medium heat. Cook the leek, stirring, until softened. Add the ginger and garlic and cook, stirring, until fragrant. Add the remaining vegetables and cook, stirring, until softened. Stir in the mirin and cook for a further minute. Stir in the tomato puree, vinegar, sugar and 1/4 cup water; bring to a boil. Reduce the heat to low; simmer, covered, for 20 mins until the vegetables are tender. Stir in the seaweed.
2
Heat the remaining oil mixture in large skillet on medium-high heat. Cook the veal chops until cooked to desired doneness.
3
For the soy mayonnaise, whisk the miso, soy sauce and garlic in a small bowl until smooth. Whisk in the mayonnaise.
4
Serve the veal chops with vegetable hot pot and mayonnaise.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 tsp sesame oil, 1 medium leek, chopped, 1 piece (3/4 inch) fresh ginger, peeled and grated, and more.

Yes, Veal Cutlets With Vegetable Hotpot And Soy Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Cutlets With Vegetable Hotpot And Soy Mayonnaise

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