About the Dish
A wine with a deep bluish ruby color and a rich fruit flavor with blackberry and spice aromas. The firm tannins match the sweet and salty sauce-covered lamb hamburg steak and volume. The refreshing aroma and texture of edamame and perilla are also accents.
Ingredients
- 200gLamb (for yakiniku)
- 1/2 cup Edamame (boiled in salt and removed from the pods)
- 6 pieces Perilla
For seasoning seeds
- 1 Egg
- 1 piece of Ginger
- 1tsp Katakuriko
- Pinch of Pepper
- Pinch of Salt
Finishing sauce
- 1tbsp Sake
- 1tbsp Mirin
- 2tbsp Soy sauce
- Olive oil, wheat flour: each as appropriate
- Shichimi chili pepper, perilla: as you like
Directions
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1
Place the lamb in a food processor or mince it coarsely.
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2
In a bowl, add the lamb, edamame, egg, potato starch, grated ginger, salt and pepper and mix well.
-
3
While wetting your hands with water, divide the dough from step 2 into 6 equal parts and form into oval shapes. Lightly sprinkle with flour.
-
4
Heat oil in a frying pan and bake 3. High heat at first, medium heat in the middle. Turn over and wipe off excess oil with paper when both sides are nicely browned.
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5
Add the ingredients for the sauce to the empty areas of the frying pan, turn the heat up to high, and simmer the juice down while mixing well. It’s ready when the juice is completely gone. Sprinkle shichimi chili pepper if you like and it’s done.
Chef's Notes
Recommended Wine
Wine name: Dog Ridge The Pup Cabernet Merlot
Winery: Dog Ridge
Importer: GRN Co., Ltd.
