Japanese veal blanquette


  • 1 kg of veal escalopes
  • 6 peeled carrots
  • 200 g daikon radish
  • 250 g snow peas
  • 3 spring onions
  • 250 g of shiitake
  • 2 tablespoon(s) of olive oil
  • 2 tablespoon(s) of sesame oil
  • 25 cl of dashi broth
  • 1 small piece of fresh ginger (the size of a walnut)
  • 3 tablespoon(s) soy sauce
  • 30g butter
  • 2 tablespoon(s) cornstarch
  • 5 cl of cream
  • 1 egg yolk
  • 10 g black sesame seeds
  • 15 g nori seaweed sheets


  1. Cut the meat, carrots, radish, snow peas, onions and shiitake into strips.

  2. In a pan, brown the meat over high heat for a few minutes in olive oil. Reserve. In the same pan, brown the shiitake. Reserve.

  3. In a frying pan, brown all the other vegetables in the sesame oil, add the dashi stock and simmer until the vegetables are cooked but crunchy. Remove them from the casserole, add the grated ginger, soy sauce and reduce the juice by a third.

  4. Prepare a roux: melt the butter in a saucepan. Add the cornstarch and mix for about 1 minute. Pour in the cooking juices gradually, stirring vigorously, until the sauce coats the spoon.

  5. Return the vegetables, mushrooms and meat to the casserole dish. Pour in the cream mixed with the egg yolk and continue cooking for 15 minutes over low heat.

  6. Before serving, sprinkle the dish with black sesame seeds and thin strips of nori seaweed.

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