Veal Cutlets With Vegetable Hotpot And Soy Mayonnaise - cooking recipe

Ingredients

1/4 cup vegetable oil
1 tsp sesame oil
1 medium leek, chopped
1 piece (3/4 inch) fresh ginger, peeled and grated
2 cloves garlic, crushed
3 None baby eggplant, chopped
2 medium zucchini, chopped
1 medium red pepper, seeded and chopped
4 oz fresh shiitake mushrooms, chopped
1/4 cup mirin
3/4 cup tomato puree
1/4 cup rice vinegar
1 pinch sugar
4 None veal chops
2-3 strands wakame seaweed
None None FOR THE SOY MAYONNAISE
2 tsp white miso
1/2 tsp Japanese soy sauce
1 clove garlic, crushed
1/2 cup mayonnaise

Preparation

Combine the oils in a small bowl. Heat 2 tbsp of the oil mixture in a large deep skillet on medium heat. Cook the leek, stirring, until softened. Add the ginger and garlic and cook, stirring, until fragrant. Add the remaining vegetables and cook, stirring, until softened. Stir in the mirin and cook for a further minute. Stir in the tomato puree, vinegar, sugar and 1/4 cup water; bring to a boil. Reduce the heat to low; simmer, covered, for 20 mins until the vegetables are tender. Stir in the seaweed.
Heat the remaining oil mixture in large skillet on medium-high heat. Cook the veal chops until cooked to desired doneness.
For the soy mayonnaise, whisk the miso, soy sauce and garlic in a small bowl until smooth. Whisk in the mayonnaise.
Serve the veal chops with vegetable hot pot and mayonnaise.