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Veal tenderloin skewer with Japanese glaze

Veal tenderloin has a soft texture and is therefore very suitable for cooking rosé or red. Grill the skewers briefly over charcoal for extra flavour.

Makes 1 kg.

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Allergens and dietary requirements

  • Soy
  • Gluten

Ingredients

1
kg
veal hanger steak, cleaned
100
ml
Japanese soy sauce
100
ml
sake
50
ml
mirin
50
g
sugar
2
cloves
garlic

Scale recipe

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