About the Dish
A fruity sparkling wine with smooth and fine bubbles. The oiliness of the deep-fried food is refreshed by the sharp sourness and foam, while the rich flavour of the lamb is irresistible.
Ingredients
- 200g Lamb (for yakiniku)
- Potato starch: as needed
- Oil for frying: as needed
- Lemon: as desired
Seasoning
- 1/2tsp Salt
- 1tsp Garlic (grated)
- 1tsp Ginger (grated)
- Pinch of Pepper powder
- 1/2tbsp Sesame oil
Directions
-
1
Cut the lamb into large bite-sized pieces and place in a plastic bag.
-
2
Remove the lamb from the bag, sprinkle with potato starch, and slowly fry in oil around 170°C. When the whole is whitish, take it out once and let it rest for about 5 minutes.
-
3
Set the temperature of the oil to 200℃ and fry it twice. Squeeze a generous amount of lemon.
Chef's Notes
Recommended Wine
Wine name: Andrew Peace Sparkling Chardonnay Pinot Noir
Winery: Andrew Peace
Importer: GRN Co., Ltd.
