Sushi of Seared Veal with Soy and Mirin Glaze
From Tetsuya (Canada, UK), by Tetsuya Wakuda.
200 g (7 oz) veal fillets
1/2 tablespoon grapeseed oil
salt and white pepper
4 heaped tablespoons steamed sushi rice
1/2 teaspoon grated horseradish
For the Sauce:
50 ml (1-1/2 fl oz) soy sauce
50 ml (1-1/2 fl oz) mirin
1 teaspoon grapeseed oil
1 drop white sesame oil
For the Garnish:
4 sprigs chervil
1/2 teaspoon black olive paste
Sear the veal in the grapeseed oil until the flesh turns white, but without the top developing a crust. Rest until it comes to room temperature. Season to taste with salt and pepper.
To make the sauce, combine all the ingredients in a mixing bowl.
Take a heaping tablespoon of rice and form a ball. Put the veal on the rice and paint on some sauce. Top with some grated horseradish and garnish with a chervil sprig and a little black olive paste. Repeat with the rest of the ingredients.
Yield: Serves 4