Kohitsuji yaki – chargrilled teriyaki lamb chops

  • medium
  • 4
  • 60 minutes

Hideki Hiwatashi's teriyaki lamb chop recipe is a celebration of spring, with juicy marinated cutlets served alongside lightly charred seasonal vegetables. Sticky tare sauce, pickled myoga and fiery kinome (the young leaves of the sanshō plant) add some Japanese flair to this fantastic low carb dish.

First published in 2016




Kohitsuji yaki

Pickled shallots

Tare sauce

To serve


  • Griddle pan


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
For the pickled shallots, combine the sugar and vinegar in a small pan and heat gently until dissolved and fully incorporated. Quarter the shallot and place in an airtight container, pouring over the sweet vinegar to cover. Seal and refrigerate, leaving to pickle overnight
To 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
Preheat the oven to 180°C/gas mark 4 and preheat a griddle pan or barbecue to high
Remove the lamb racks from the marinade, pat dry and brown the racks over a high heat, starting with the fatty side. Once nicely golden, transfer to a tray and cook in the oven for 15 minutes, or until the internal temperature reads 64°C on a temperature probe. Remove and allow to rest
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
To serve, carve the racks into chops and divide between plates. Drizzle over a little of the tare sauce and pile the vegetables to one side, arranging dots of wasabi and pieces of shallot (drained from the pickle) on the other. Garnish the cutlets with a pinch of sanshō and serve immediately
  • 1 pinch of sanshō
  • wasabi paste
First published in 2016

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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