Roast Veal with White Sesame Seeds
created by Iron Chef Chinese I, Chen Kenichi
Battle Veal
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a bowl, mix the eggs and water. Coat the roast in the resulting egg wash.

2. Coat the roast with the sesame seeds, covering every surface.

3. In a hot wok, fry the roast in the sesame oil. Once the sesame seed coating has lightly browned, add the green onions and cook until the onions brown slightly. Remove from heat and drain on a rack.

4. Cut the roast into single servings, slicing thinly. If a rib roast, cut along the rib joints so each diner has their own veal ribs. Serve the onions along side each serving.

Serves 6 as a medium entree.

Cooking Notes:

I find cooking with veal to be problematical. The conditions that the animals are raised in are usually quite cruel and inhumane. However, if you can find -as I did- a rancher or farmer who raises free-range veal, this will alleviate most of these problems. Sleepy Cat Farms in Minnesota is one of these places. Now, the meat will not be as tender if it is raised free-range. The best way to infuse the tenderness into the meat, is to soak it, in the refrigerator, for 4-6 hours in heavy cream. Make sure that the veal is completely covered in the cream. When it is done, simply pat it dry and discard the liquid.