Finn-Erik Cooks - Autumn bowl with entrecôte and soy marinated egg yolk

Recipe below video

400 grams of prime entrecôte
5-6 green asparagus
Handfull of Shiitake mushrooms
3 egg yolks
1 dl soy sauce
1 clove of fresh garlic
1 red chili
A tea spoon size fresh ginger
Half a Chinese cabbage
2 dl stock(chiken, beef or vegetable)
1 dl quinoa seeds
​Salt & pepper 
​Mint leaves 

Start with marinating the egg yolks. Simply place the yolks in soy sauce and put the bowl in the fridge for one hour. If you leave it for 2-3 hours, flavours will just be more intense. You only need one pr bowl, so the third yolk is just in case one should break.

Cut meat into chunks. Finely chop garlic, ginger and chili. Massage it to coat the meat, using some olive oil. Let it marinate as long as you feel for it. At least 30 minutes, more is just a bonus.

Prepare the asparagus by removing the bottom, then chopping it into 2-3 cm sticks. 

Rinse the Chinese cabbage and cut it.

Heat the stock and cook the quinoa seeds until soft. It takes 15-20 minutes, using medium heat.

With everything ready - Mise en place - it's just to start frying. Use a hot pan and olive oil. Fry everything separate. Use high heat. Add salt and pepper. For the cabbage you use pepper and soy sauce.

Plate the dish using a bowl. Start with the quinoa seeds. Place all garnish separate and finish with the soy marinated egg yolk and fresh mint leaves. Eat with chop sticks for a cooler experience. Enjoy!