Sushi of Seared Veal with Soy and Mirin Glaze
For the Veal:
For the Sauce:
For the Garnish:
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.