This Veal Teriyaki, prepared with veal tenderloin, is truly tender and delicious. Easy to prepare, it pleased the whole family to the point that the children fought to finish the last pieces and especially the sauce. The veal fillet is very tender and goes perfectly with Japanese flavors. This is a naturally gluten-free recipe, when tamari (gluten-free soy sauce) is used instead of traditional soy sauce. This dish, simple to make, is perfect for a quick meal with Asian inspiration. Discover this recipe now
Ingredients
Preparation
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Prepare the marinade:
In a bowl, combine tamari, mirin, honey, sesame oil, chopped garlic and grated ginger. Add the pieces of veal fillet and leave to marinate in the refrigerator for 30 minutes to 1 hour to fully coat the meat.
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Sear the meat:
Heat the vegetable oil in a skillet or wok over medium-high heat. Drain the pieces of veal (reserve the marinade) and brown them for 2 to 3 minutes on each side. Remove them from the pan and set aside.
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Prepare the teriyaki sauce:
Pour the marinade into the pan and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes to thicken the sauce slightly.
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Assemble the dish:
Return the pieces of veal fillet to the pan and coat them well with the teriyaki sauce. Cook for an additional 1 to 2 minutes over low heat.
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Serve:
Arrange the pieces of veal coated with sauce on plates. Sprinkle with sesame seeds and spring onions for a touch of color and freshness. Serve with basmati rice or sautéed vegetables for a complete meal.
