KulTour presents: Finn-Erik Cooks - Autum bowl with entrecôte and soy marinated egg yolk

Marinate egg yolks in a mixture of soy sauce, mirin, and rice vinegar for at least 30 minutes.

Preheat oven to 400°F (200°C).

Peel and cube sweet potatoes, then toss with olive oil, salt, and pepper.

Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.

Rinse quinoa under cold water, then cook according to package instructions.

Trim broccoli and cut into florets, then blanch in boiling water for 2-3 minutes.

Slice carrots into thin ribbons using a peeler or mandoline.

Heat sesame oil in a skillet over medium heat and sauté garlic and ginger until fragrant.

Add carrots and broccoli to the skillet, cooking for 3-4 minutes until tender.

Season vegetables with salt and pepper, then remove from heat.

Cook the entrecôte in a hot skillet for 4-5 minutes per side for medium-rare, then let rest.

Slice the rested entrecôte against the grain.

Assemble bowls with quinoa as the base, topped with roasted sweet potatoes, sautéed vegetables, and sliced entrecôte.

Gently place marinated egg yolk on top of each bowl.

Garnish with chopped scallions and cilantro, and drizzle with lime juice before serving.

Spice Level:

Allergens