Name: Veal cutlets with vegetable hotpot and soy mayonnaise
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 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 cup (60ml) mirin; 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

Veal cutlets with vegetable hotpot and soy mayonnaise

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

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 cup (60ml) mirin

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

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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