About the Dish
A wine with a solid, condensed fruit flavour, cassis and plum with spice nuances. The umami of lamb dumplings, the sweet and sour taste of balsamic vinegar and honey, and the combination of wine and wine create an endless loop.
- 200g Lamb (for yakiniku)
- Salad oil, potato starch, pepper: each as appropriate
- 1 Egg
- 1tsp Ginger (grated)
- 1/2 Green onion
- 1/2tsp Curry powder
- salt and pepper: a little
- 2tbsp Balsamic vinegar
- 1tbsp Dashi soy sauce
- 1tbsp Honey
- 1tbsp Water
Roughly chop the lamb and green onions with a knife, put them in a bowl, add all the ingredients in and mix well until they become sticky. Divide into 8 equal pieces, roll into balls, and lightly sprinkle with potato starch.
Put salad oil in a frying pan and heat it over medium heat, then add 1 and bake while rolling. When the whole is browned and browned, cover it with a lid and steam for about 1 minute until the inside is cooked through.
Open the lid, wipe off excess oil with paper, put the meatballs in the corner, put all the ingredients of in the empty space, and stir-fry the whole until it thickens. Arrange in a bowl and serve. Served with grey-haired green onions.
Wine name: Woodstock Deep Sands Shiraz
Importer: GRN Co., Ltd.