John Myers
Contents
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Ingredients
For the veal cheeks:
- 5 Pc. Veal cheeks
- Oil
- 2 tbsp Butter
- 2 Pc. Garlic cloves
- 1 packet Soup greens
- 1 packet Soup green asian
- 1 Pc. Ginger tuber
- Crushed ice
- Red wine
- 1 Pc. Leek
- 1 Pc. Ginger
- 2 Pc. Lime leaves
- 4 Pc. Cloves
- Sichuan pepper
- 2 Pc. Lime grass sticks
- 3 tbsp Teriyaki sauce
- 3 tbsp Soy sauce
- 25 g Palm sugar
- 4 tbsp Rice vinegar
- 3 tbsp Sake
- 3 tbsp Asian cooking wine
- 1 Pc. Potato
For the wasabi puree:
- 1,5 kg Potatoes
- 200 g Butter
- Wasabi powder
- 1 bunch Spring onions
- 1 Pc. Leek
- Coconut milk
- Spinach leaves
- 200 ml Cream
- Pepper
- Rice vinegar
For the Shii-Take mushrooms:
- 1 packet Shii-Take mushrooms
- Soy sauce
- Teriyaki sauce
- 1 bunch Spring onions fresh, cut
For the homemade vegetable broth:
- 1,5 kg Tomatoes
- 1,5 kg Canned tomatoes
- 8 liter Water
- 1 packet Soup greens
- 2 Pc. Garlic cloves
- Salt
- Pepper
- Sugar
- Parsley
- Thyme
- Rosemary
- Basil
- 1 Pc. Bay leaf
For the homemade Asian broth:
- 1,5 liter Chicken broth
- 1 packet Soup greens
- 1 Pc. Ginger tuber
- 2 Pc. Lime leaves
- 1 Handful Star anise
- 5 Pc. Cinnamon stick
- 2 tbsp Sichuan pepper
- 3 Pc. Untreated mandarins
- 150 ml Soy sauce
- 100 ml Rice wine
- 100 ml Sake
- 50 ml Rice vinegar
- 100 ml Asian cooking wine
- 1 Pc. Lime grass stick
- 50 g Palm sugar
- 1 Pc. Chilli pepper
Instructions
- Finely clean the calf cheeks and remove all of the external fat and fascia. Fry in plenty of oil. Add butter and garlic cloves and let a little burn on the bottom of the pot. Roast soup greens (regular) and soup greens (Asian) and a finely chopped, peeled ginger tuber.
- Remove the pot from the flame and deglaze with crushed ice, leave to stand.
- Stew at 110 degrees in the oven or on medium heat on the stove for at least 3-4 hours.
- Then drain off the stew, reduce and season to taste. Then grate a potato very finely, add it, bring to the boil until the starch thickens and then drain the sauce through a very fine sieve.
For the wasabi puree:
- Boil the potatoes. Remove from heat, rinse in cold water and peel. Beat with the butter and mash. Mix wasabi powder with water and fold into the puree (season to taste and pay attention).
- Glaze the spring onions and leeks briefly, then deglaze with a little coke milk. Put in a blender, add the spinach leaves (only for the green color) and puree extremely fine.
- Carefully fold the leek foam into the puree. Then whip the cream until stiff and fold in carefully. Pepper the puree and season to taste (find a balance between sharpness, sweetness and acidity (use rice vinegar for this)).
For the Shii-Take mushrooms:
- Fry the Shii-Take mushrooms very spicy without oil and salt, then deglaze with a little soy sauce and let them evaporate. Carefully add the teriyaki sauce little by little (be careful: it can burn quickly due to the sugar content in the sauce), then add the spring onions and turn them in the pan.
- Arrange according to size and garnish with the reduced teriyaki sauce.
For the homemade vegetable stock:
- Mix the tomatoes with the canned tomatoes, bring to the boil with 8 liters of water. Add the remaining ingredients and cook for 2-3 hours. Pour through a cloth and season to taste.
For the homemade Asian broth:
- Grate palm sugar, chop the chilli pepper, grate the peel of the mandarins and mash the lime grass sticks. Put everything in a saucepan and let it boil.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 3.7gProtein: 3.6gFat: 11.9g
