With this flavorful recipe, you can add a touch of luxury to your everyday life! The recipe yields four servings.
Ingredients
300 g of high-quality entrecôte
salt
black pepper
wooden or metal skewers
Yakiniku Marinade:
2 tbsp of sugar
1 tbsp of rice vinegar
½ dl of soy sauce
1 tbsp of miso paste
1 dl of sesame oil
1 dl of apple juice
fresh chili
Miso Mayo:
1 dl of high-quality mayonnaise (e.g., Hellman’s)
1 tbsp of miso paste
1 tsp of lemon juice
200 g of floury potatoes
oil for frying
Emperor Shiitake Mushrooms
salt
fresh herbs for garnish
Directions
Start by preparing the marinade. Combine all marinade ingredients in a saucepan and simmer for 5 minutes. Allow it to cool.
Cut the entrecôte into evenly sized cubes.
Soak wooden skewers in water for a moment. Thread 3-4 meat cubes onto each skewer. Season with salt and black pepper.
Place the meat skewers in the marinade and let them marinate preferably until the next day.
Make the miso mayo by combining the mayo ingredients together.
Slice the potatoes into thin strips using a mandoline and place them in cold water.
Sear the skewers in a hot pan to get a nice color.
Cook in a preheated 180 °C (356 °F) oven for 8 minutes.
Heat oil in a heavy-bottomed pot to 180 °C (356 °F).
Drain the potatoes thoroughly to remove excess water. Fry them in the oil until golden brown and crispy.
At the same time, sauté the shiitake mushrooms on the same pan, lightly seasoning with salt.
Assemble the dish by placing the sautéed shiitake mushrooms on the bottom of the plate, followed by the potato strips.
Lay a skewer on top of the potatoes and spread miso mayo over the skewer.
Finish the dish with fresh herbs.
Recipe: Pasi Kuronen / Liemi & Linssi Oy