Print Recipe
 Dried Tenderloin of Teriyaki with Sesame Recipe
A simple, reliable recipe for a meat snack with only three ingredients. You will need a dryer or oven capable of maintaining a temperature of no more than 80 degrees for more than 5 hours. It is also suitable for sonicam and pitching - 60 g of complete protein per 100 g of product weight is valuable. The meat turns out salty, but without roasting.
Course Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 1400 minutes
Servings
Ingredients
  • 200 milliliters Soy sauce Need it teriyaki sauce, unfortunately the cook does not allow to add such an ingredient.
  • 1,5 kilogram Veal Veal tenderloin
  • 50 gram Sesame seeds
Course Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 1400 minutes
Servings
Ingredients
  • 200 milliliters Soy sauce Need it teriyaki sauce, unfortunately the cook does not allow to add such an ingredient.
  • 1,5 kilogram Veal Veal tenderloin
  • 50 gram Sesame seeds
Instructions
  1. Veal fillet... The softest meat you can get.
    Veal fillet... The softest meat you can get.
  2. It will need to be cut as thin as possible... And I could freeze the meat to cut it into really transparent layers... But instead, he decided to sharpen the knife better.
    It will need to be cut as thin as possible... And I could freeze the meat to cut it into really transparent layers... But instead, he decided to sharpen the knife better.
  3. When all three pounds of fillets were sliced, I took a bag with a plastic zipper and a bottle of teriyaki sauce. Then he filled the bag with meat, layer by layer, pouring sauce over them. There is one and a half kilograms left for the whole bottle. 205 ml Then the meat was sent to the refrigerator to soak up the sauce for ten to twelve hours. You can leave it without a refrigerator, the marinade will protect the meat at room temperature, but it is still not worth overheating or leaving the packaging in direct sunlight.
    When all three pounds of fillets were sliced, I took a bag with a plastic zipper and a bottle of teriyaki sauce. Then he filled the bag with meat, layer by layer, pouring sauce over them. There is one and a half kilograms left for the whole bottle. 205 ml Then the meat was sent to the refrigerator to soak up the sauce for ten to twelve hours. You can leave it without a refrigerator, the marinade will protect the meat at room temperature, but it is still not worth overheating or leaving the packaging in direct sunlight.
  4. Then everything was methodically laid out on pallets. While the meat was still wet from the marinade, I sprinkled it with sesame seeds. During the drying process, it fits snugly to the slices. calcined sesame is a powerful catalyst for the rich taste of meat and especially its dried crust.
    Then everything was methodically laid out on pallets. While the meat was still wet from the marinade, I sprinkled it with sesame seeds. During the drying process, it fits snugly to the slices. calcined sesame is a powerful catalyst for the rich taste of meat and especially its dried crust.
  5. I turned on the dryer and left it for a couple of hours. Then he rearranged the pallets in reverse order for uniform drying. And then dried for another seven hours. At night, the dryer is turned off, allowing the meat to cool on pallets. You can dry less, but the meat will not be so crispy.
    I turned on the dryer and left it for a couple of hours. Then he rearranged the pallets in reverse order for uniform drying. And then dried for another seven hours. At night, the dryer is turned off, allowing the meat to cool on pallets. You can dry less, but the meat will not be so crispy.
  6. The next day we took out the meat and found an incredible richness of the taste of dehydrated veal in combination with teriyaki sauce and sesame seeds.
    The next day we took out the meat and found an incredible richness of the taste of dehydrated veal in combination with teriyaki sauce and sesame seeds.
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