Two 100g pieces of veal cushion (noix de veau), flattened into escalopes
FOR THE SALSA
2 teaspoons Taste #5 Umami Bomb
¼ onion, fienly chopped
3 cloves garlic, finely chopped
2 green chilli, deseeded and finely chopped
1 tablespoon rice vinegar
2 tablespoons olive oil
- First make the salsa by mixing all the ingredients together in a bowl.
- Preheat a hot grill (broiler) and grill the escalopes on both sides until just cooked.
- Dress the veal with the salsa and serve.
This recipe was kindly devised by Nobu Matsuhisa