[Recipe] |
(1) |
Cut the fiber of beef with the point of a knife to prevent shrinking when deep-fried, salt and pepper it, and coat it with flour, beaten egg and bread crumbs. |
(2) |
Peel the surface of the carrot, celery, pumpkin, cucumber and udo very thinly, and then cut the peeled skin in fine strips. Plunge all these ingredients in water. |
(3) |
Make sauce by mixing Worcester sauce with soy sauce, dashi and sudachi juice. Sprinkle in chopped Japanese welsh onion. |
(4) |
Slowly deep-fry the beef prepared in (1) with oil at a temperature of 340-360 degrees F (170-180°C.) |
(5) |
Cut the beef cutlet prepared in (4), place it on a dish and serve with vegetables and sauce prepared in (2) and (3). |