Name: Veal cutlets with vegetable hotpot and soy mayonnaise
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup (60ml) vegetable oil; 1 teaspoon sesame oil; 1 medium leek (350g), chopped; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 2 clove garlic, crushed; 3 baby eggplants (180g), chopped; 2 medium zucchini (240g), chopped; 1 medium red capsicum (bell pepper) (200g), chopped; 100 gram (3 ounces) fresh shiitake mushrooms, chopped; 1/4 cup (60ml) mirin; 3/4 cup (185ml) tomato puree; 1/4 cup (60ml) rice vinegar; pinch of caster (superfine) sugar; 1/4 cup (60ml) water; 4 veal cutlets (500g) soy mayonnaise; 2 teaspoon white miso; Soy mayonnaise; 1/2 teaspoon japanese soy sauce; 1 clove garlic, crushed; 1/2 cup (125g) mayonnaise

Ingredients

1/4 cup (60ml) vegetable oil

1 teaspoon sesame oil

1 medium leek (350g), chopped

2 centimetre (¾-inch) piece fresh ginger (10g), grated

2 clove garlic, crushed

3 baby eggplants (180g), chopped

2 medium zucchini (240g), chopped

1 medium red capsicum (bell pepper) (200g), chopped

100 gram (3 ounces) fresh shiitake mushrooms, chopped

1/4 cup (60ml) mirin

3/4 cup (185ml) tomato puree

1/4 cup (60ml) rice vinegar

pinch of caster (superfine) sugar

1/4 cup (60ml) water

4 veal cutlets (500g) soy mayonnaise

2 teaspoon white miso

Soy mayonnaise

1/2 teaspoon japanese soy sauce

1 clove garlic, crushed

1/2 cup (125g) mayonnaise

Method

1.Combine oils in small bowl. Heat 2 tablespoons of oil mixture in large deep frying pan; cook leek, stirring, until softened. Add ginger and garlic; cook, stirring, until fragrant. Add remaining vegetables; cook, stirring, until softened. Stir in mirin; cook 1 minute. Stir in tomato puree, vinegar, sugar and the water; bring to the boil. Reduce heat; simmer, covered, 20 minutes until vegetables are tender. Stir through seaweed.

2.Heat remaining oil mixture in large frying pan; cook cutlets until done to your liking.

3.To make soy mayonnaise, whisk miso, sauce and garlic in small bowl until smooth; whisk in mayonnaise.

4.Serve cutlets with vegetable hot pot and mayonnaise.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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