Servings: 4 portion(s)
Ingredients for Ingefærgis with seaweed salad
|1||tbsp||(u.s. top) sugar|
|1||tbsp||Japanese soy sauce|
|1||Large/2 small cucumber (s)|
|15||g||Dried wakame seaweed|
|200-300||g||Give mignon or wiener schnitzels|
|5||cm||Fresh ginger root|
Instructions for Ingefærgis with seaweed salad
To prepare the Ingefærgis with seaweed salad recipe, please follow these instructions:
Start with to marinate the meat: Peel the ginger and grate it finely on the grater.
Mix the grated ginger with soy sauce in a shallow dish.
Place the pork in the plate and let it marinate for a while. Flip it every now and then.
Make the salad while the marinerer: cut or cut wakame-isthmus into small pieces approximately 1 cm. width-and possibly. length.
Com wakame-isthmus in a bowl and pour enough water over.
Let wakame-isthmus stand in 5-10 minutes to the isthmus is extended and soft.
Halve the cucumber/cucumber lengthwise and scrape the soft seeds out with a teaspoon.
(Eat them or boxes them.)
Cut the cucumber into very thin slices, use if necessary. cutting part of a grater and sprinkle slices with salt.
Squeeze cucumber slices with your hands so that flows from the wetness.
Rinse the cucumber slices cold, let the water run from them (Pat possibly dry) and add to a bowl.
Pour the wakame seaweed in a si-and let drain.
Pour enough boiling water over wakame-tongs and let it drain away again.
Rinse the wakame-tangen with plenty of cold water and let it drip off again.
Squeeze excess water out of the isthmus with the hands, if necessary. over several laps.
Came in the bowl to the isthmus-wakame cucumber slices.
Mix saubaizu-sauce (dressing) know to whip all ingredients thoroughly together: 3 tbsp. Rice-vinegar, 1 tbsp. soy sauce, 1 tbsp. sugar and a little bit of salt.
Pour sauce over cucumber slices and saubaizu-wakame-isthmus. Mix thoroughly.
Style salad aside and go ahead with kødretten: turn the oven on full heat – or even better, on the grill.
Put each piece of meat in a piece of aluminum foil. Wrap it snugly into. Save the rest of the marinade.
Place the meat in the oven, so close to the heater as possible. (Possibly in a dish.)
Let it heat through for approx. 5 minutes.
Unscrew the saw down to 200 and Cook 20-25 minutes depending on the thickness of the meat.
Bring the rest of the marinade to a boil over low heat and season to taste with soy sauce and water.
When the meat is roasted, packaged it gently out. The juice in foil packages pour into sauce.
Cut the meat into slices and serve them layered filet.
Serve with the sauce poured over kødskiverne or in a small bowl.
Serve shoga-yaki'en with water biscuits jasminris and sunomono salad.
Known as shoga-yaki (kødretten) and sunomono (lettuce) Salad, which reminds a bit about Danish cucumber salad, keeps for days. Kødretten can be frozen, it can be the salad did not.
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