Teriyaki (grilled meat with soy glaze)

Name: Teriyaki (grilled meat with soy glaze)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/4 l Mirin (Japanese rice wine); 1/4 l Soy sauce; 1/4 l Chicken stock (from the glass); 1 TABLESPOON Sugar; 1 TABLESPOON Cornstarch; 2 TABLESPOONS medium hot mustard; 50 g Butter or margarine; 100 g Flour; 1/4 l Milk; 1 pinch Salt; 2 Eggs (size M); 250 g medium-sized mushrooms; 2 medium-sized carrots; 1 collar Spring onions; 1 big red pepper; 500 g Fillet of beef; 300 g Chicken filet; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/4 l Mirin (Japanese rice wine)
1/4 l Soy sauce
1/4 l Chicken stock (from the glass)
1 TABLESPOON Sugar
1 TABLESPOON Cornstarch
2 TABLESPOONS medium hot mustard
50 g Butter or margarine
100 g Flour
1/4 l Milk
1 pinch Salt
2 Eggs (size M)
250 g medium-sized mushrooms
2 medium-sized carrots
1 collar Spring onions
1 big red pepper
500 g Fillet of beef
300 g Chicken filet
7-10 Tbsp Parsley

Directions

1
Heat up the rice wine in a pot. Remove the pot from the heat and light the rice wine. Swivel the pot until the fire goes out. Add soy sauce and chicken stock and bring to the boil.
2
Let the sauce cool until it is lukewarm. Stir the sugar into the sauce and reheat. Stir starch and 1 tablespoon of cold water until smooth and pour into the sauce. Stir until you get a syrupy mass.
3
Stir in the mustard. Put the teriyaki sauce in a bowl and let it cool down. For the crepes, brown 30 g of fat. Mix flour, milk, salt, eggs, egg yolk and fat. Leave to swell for 45 minutes. Clean and wash the vegetables.
4
Cut mushrooms and carrots into slices, spring onions and peppers into pieces. Cut the meat into thin slices. Heat the fat in a pan. Bake 12 small crêpes from the dough in it. Dip the meat and vegetables in the sauce and fry on a hot stone, turning for 1-2 minutes.
5
Then spread with the sauce again. Add the crepes.