Japanese fillet with wasabikartofler and tomato lettuce

Ingredients for Japanese fillet with wasabikartofler and tomato lettuce

Instructions for Japanese fillet with wasabikartofler and tomato lettuce

To prepare the Japanese fillet with wasabikartofler and tomato lettuce recipe, please follow these instructions:

Cut the meat into 1 cm thick slices and toss them in a bowl with Teriyaki sauce. Let them marinate at least ½ hour in the refrigerator.

Peel the potatoes, cut them into slices and place them neatly in a sauté pan taglagt. Sprinkle with salt and pour in the potatoes. Put a lid on and steam them until tender about 15 minutes.
Cut the spring onions, sprinkle them over the potatoes and let them fumes with the last 3 minutes. Tube wasabi up with water and drip it over the potatoes.

Take the lime should be from for garnish. Cut the rind into thin strips. Cut the tomatoes in half. Sprinkle with chopped onion. Season with salt and pepper. Stir in 1 tbsp. lime juice with oil and came dressing over. Pork Tenderloin slices on a grill Pan 1-2 minutes on each side.

Tips:
You can make your own teriyaki sauce 3 tbsp. soy sauce, 2 tbsp. sake or dry sherry, 1 tsp. sugar and 1 tsp. finely chopped fresh ginger.

Tenderloin slices may lie in the marinade up to 12 hours in refrigerator.