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Kohitsuji yaki – chargrilled teriyaki lamb chops

Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops

Kohitsuji yaki – chargrilled teriyaki lamb chops

  • Main
  • medium
  • 4
  • 30 minutes, plus overnight pickling and marinating

PT30M

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1
Marinate the lamb chops the day before serving. Pour the sake into a pan or dish and use a blowtorch to burn off the alcohol. Add the sugar, mirin and soy sauce and stir until completely dissolved. Allow to cool a little, then coat the lamb chops evenly in the marinade and leave in the fridge overnight
  • 200ml of sake
  • 140ml of mirin
  • 100ml of soy sauce
  • 50g of sugar
  • 600g of lamb chops
2
For the pickled myoga, combine the sugar and vinegar in a small pan and heat gently until dissolved and fully incorporated. Quarter the myoga and place in an airtight container, pouring over the sweet vinegar to cover. Seal and refrigerate, leaving to pickle overnight
  • 40g of sugar
  • 80ml of rice vinegar
  • 20g of myoga
3
Before serving, prepare the tare sauce. Combine the sake, mirin, soy sauce and sugar in a small pan and place over a low heat. Heat gently, allowing to reduce until thickened to a glaze-like sauce consistency
  • 30ml of sake
  • 90ml of mirin
  • 90ml of soy sauce
  • 10g of sugar
4
Preheat the oven to 180°C/gas mark 4 and line a flat baking tray with baking paper
5
Remove the lamb chops from the marinade and arrange across the lined baking tray. Bake in the oven for 8–10 minutes
6
Meanwhile, add the oil to a large frying pan and place over a medium heat. Fry the carrots, broccoli and asparagus until lightly charred, seasoning generously with salt and pepper
  • 10ml of vegetable oil
  • 120g of tenderstem broccoli
  • 120g of asparagus, halved lengthways
  • 200g of baby carrots, halved lengthways
  • pepper
  • salt
7
To serve, divide the lamb chops between plates and drizzle over a little of the tare sauce. Pile the vegetables to one side, arranging dots of wasabi and piece of myoga (drained from the pickle) on the other. Garnish the cutlets with a pinch of sanshō and a few sprigs of kinome and serve immediately
  • 1 pinch of sanshō
  • kinome leaves
  • wasabi paste

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Ingredients

Metric

Imperial

Kohitsuji yaki

Pickled myoga

Tare sauce

To serve

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Kohitsuji yaki – chargrilled teriyaki lamb chops

 
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