Antrekot with a Japanese vegetable dish

The Belgian author of this recipe, Peter De Clercq, prepared this dish at an event held on 12/07/2018 in Vilnius!

Portions 4

• 1 Chinese cabbage
• 2 couples
• 200 g of shiitake mushrooms
• 200 g of spinach
• 6 young carrots
• 6 onion leaves
• 1.2 kg entrecote (aged)
• marinade for meat *
• herbs for meat **
• rice oil

saucei:

• 2-1/2 tablespoons brown sugar
• 1.5 dl (150 ml) sake (rice wine)
• 1.5 dl (150 ml) soy sauce
• 2.5 dl (250 ml) of water
• 2 tablespoons of Szechuan pepper, ground
• 4 tablespoons fresh coriander, chopped

whatfor pim:

• 1 handful of herbs for fire
• 1 handful of beer chips soaked in water

Clean and cut the vegetables into strips. Rub meat with meat marinade and season with herbs for meat. Take it wok scoop (wok with holes), pour a little rice oil on the vegetables and fry briefly wok in a ladle on a hot grill. For glaze preparation wok place the pan on the grill and allow the brown sugar to dissolve into the sake and soy sauce while heating. Once the mixture is caramelized with the soy sauce and sake and water, brush the remaining glaze over the meat. Let stand for a while, then season with pepper and fresh coriander.
Throw a handful of fire herbs into the fire. Grill the entrecote for 8 minutes on medium heat at 180°C. Drop some pre-moistened wine bachka shavings onto the coals. Serve the vegetables in the sauce and the meat cut into strips.
 
Note. This dish is delicious served with lightly fried rice.
 
*marinade for meat

• 0.5 liter grill oil
• 2.5 dl (250 ml) of basil oil
• 2.5 dl (250 ml) of Italian herb oil
• 1 dl (100 ml) walnut oil
• 20 g of dried basil
• 20 g of coriander seeds
• 20 g of black pepper
• 20 g of dried rosemary
• 6 chili peppers
• 10 cloves of garlic, crushed
• 4 dried sprigs of thyme
• 4 bay leaves

**herbs for meat:

• 500 g of sea salt
• 25 g of basil
• 25 parts of thyme sprigs
• 25 g of rosemary
• 25 g of oregano
• 25 g of black pepper