World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Allan Koh |
KOKO Restaurant, Melbourne, Australia |
Hotate
Mushi Lamb Loin Saikyoyaki |
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Serves 4 | |
Ingredients | ||
4 8g |
Lamb
: loin of lamb, denuded (160g each) kaiware (mustard cress) sake salt and pepper |
|
400g 100ml 15g |
Saikyoyaki
marinade : saikyo miso mirin sugar |
|
250g |
Spinach
: baby spinach vegetable oil butter |
|
Method
For the saikyoyaki marinade: Mix all ingredients to a smooth paste. For the lamb:
Sprinkle the lamb loin with a pinch of salt and let rest in the fridge
for 30 minutes. Rinse the lamb loin with sake and pat dry with paper towel.
Reserve 100g of marinade to finish the dish, and marinate the lamb loin
in the rest of the marinade for 1 day. Serving |