Our assortment
Recipe
Asian Quesadillas with Yakiniku
A flavour explosion that's easy to make in large batches and perfect to enjoy outdoors. These are a real favourite when we're out hunting.
23 ingredients
4 servings
23 ingredients
4 servings
Recipe
Asian Quesadillas with Yakiniku
A flavour explosion that's easy to make in large batches and perfect to enjoy outdoors. These are a real favourite when we're out hunting.
Ingredients
600 g ribeye steak
Muurikka Silava Cooking Fat
Marinade
1.5 dl Japanese soy sauce
2 tsp sesame oil
1 tbsp mirin
5 tbsp fresh ginger, grated
2 garlic cloves, grated
Pickled Red Cabbage
500 g red cabbage, shredded
3 dl water
2 dl sugar
1 dl vinegar
Sauce
2 dl mayonnaise
Zest and juice of 2 limes
100 g pickled jalapeños, chopped
2 tsp sambal oelek
Salt and pepper
Other
1 green bell pepper, sliced
1 yellow onion, sliced
8 medium tortillas
200 g mozzarella, grated
3 spring onions, chopped
Step-by-step
Step 1
Marinate the Meat: Mix all marinade ingredients. Slice the meat and place in the marinade. Let sit for at least 1 hour, preferably overnight.
Step 2
Pickled Red Cabbage: Mix water, sugar and vinegar. Stir until sugar dissolves. Add the cabbage and let sit for about 1 hour.
Step 3
Make the Sauce: Mix all ingredients in a bowl. Season with salt and pepper.
Step 4
Light a fire and place the griddle over the flames. Melt Muurikka Silava Cooking Fat. Sauté the pepper and onion until soft. Push to one side and fry the marinated meat until nicely coloured.
Step 5
Work quickly so the bread doesn't burn! Place a tortilla on the griddle, layer on meat, vegetables and mozzarella. Fold in half. Once the cheese melts and the tortilla is golden, remove from heat. Open slightly and top with red cabbage, jalapeño sauce and chopped spring onions.
