Teriyaki fillet patties with cucumber radish salad
Go tonight for Japanese with teriyaki pork fillets and a crispy cucumber salad.
Bring a generous pot of water to the boil and add the rice and any salt. Bring back to the boil and cook over low heat for 8 minutes.
Turn off the heat, drain and leave with the lid on the pan until use.
Heat the grill pan without oil or butter. Grill the pork fillets in 8 minutes until done. Turn halfway.
Remove from the pan, brush with the teriyaki sauce and cut into strips.
In the meantime, heat the oil in a frying pan and fry the wok vegetable 7 minutes on medium heat. Change regularly. Add the rice and warm for 2 minutes.
Meanwhile, wash the radish and cut into slices. Wash the cucumber, halve in length and remove the seed lists with a teaspoon.
Cut the cucumber into bows. Mix the dressing with the radish and cucumber and sprinkle with the sesame seeds.
Divide the stir fry over deep plates and place the pork strips on it. Serve the cucumber radish salad.
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