Scotch Roast with Star Anise & Orange Glaze- 1 tbls vegetable oil
- 1.5kg beef scotch roast
- 1 tbls Kikkoman Naturally Brewed Soy Sauce
- 100ml Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- 1/2 teas ground Szechuan pepper
- FOR THE GLAZE:
- 3 tbls Kikkoman Naturally Brewed Soy Sauce
- 150ml Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- Zest and juice of 2 oranges
- 50ml water
- 4cm piece of ginger, sliced
- 1 piece star anise
- 1 bay leaf
- 1 cinnamon stick
- Steamed rice to serve
Slaw & Dressing- 2 cups each red and green cabbage, finely shredded
- 2 spring onions, finely sliced
- 2 tbls pickled ginger, finely chopped
- 3 tbls fresh coriander, finely chopped
- For the Slaw Dressing:
- 1/4 cup Kewpie Mayo or favourite whole egg mayo
- 1 tsp wasabi paste or to taste
- 2 tbls rice wine vinegar
- 1 tbls Kikkoman Naturally Brewed Soy Sauce
- 1 tbls mirin
| Scotch Roast with Star Anise & Orange Glaze- Heat oil in a heavy fry pan. Brown roast on all sides then place in a baking paper lined roasting pan. Combine the soy sauces and brush to cover the roast. Sprinkle with the pepper
- Place in a pre-heated 200°C oven for 30 - 40 minutes for rare or longer for preferred doneness. Remove from oven and cover with foil. Leave to rest for at least 10 minutes
- Meanwhile, make the glaze by combining all ingredients and placing in a small sauce pan. Bring to a slow simmer on medium heat for 5 minutes or until sauce has thickened
- To serve, place steamed rice on a platter and top with the sliced roast and a drizzle of glaze
- Pour dressing over slaw mix and toss to coat. Place in a serving bowl and serve immediately
Slaw & Dressing- To make the slaw, place the sliced cabbage, spring onion, ginger and coriander in a large bowl. Place the dressing ingredients in a small bowl and mix well. Set aside until ready to serve
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