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Grilled deer with wasabi umeboshi sauce

for 4 persons

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Ingredients:

  • 4x100g deer sirloin steaks
  • sea salt abd fresh black pepper
  • olive oil
  • lotus roots
  • 4 baby corn
  • 8 fresh ginkgo nuts
  • 4 fresh green (Shishito-) peppers
  • 4 pre-cooked chestnuts
  • grated carrots to garnish
  • 4 limes cut into thick slices
  • 2 tsp wasabi powder
  • 2 tsp wasabi paste
  • 2 tbsp Water
  • 8 tsp soy sauce
  • 6 tbsp + 1 tsp fish stock ( Dashi stock)
  • 2 tsp black pepper
  • 4 whole umeboshis
  • 2 tsp butter oil
  • 1 garlic glove cut into thin slices
  • 4 tbsp Sake
  • 200 ml Wasabi pepper sauce

 

Remember products:

  • DIAMOND lotus roots
  • DIAMOND baby corn
  • KINJIRUSHI wasabi powder
  • MIYATA wasabi paste
  • LEE KUM KEE soy sauce
  • CHOYA sake

 

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Preparation

Time for preparation: approx. 15 minutes (plus time for frying)

  1. Let the lychees drip off carefully. Cut the vanilly pod, scratch out the paste, mix with sugar, add the butter and beat until fluffy.
  2. Seperate the eggs. Create a dough out of the egg yolk, flour, cream and almonds. Beat the egg white until stiff and fold it in the dough carefully.
  3. Heat the oil up to 180°C in a wok. Pull the lychees seperately through the dough and deep fry them in the oil. Before serving besprikle with sesame seeds.

 

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