About the Dish
After working out at the gym, I want to eat a lot of protein. But I’ve used up a lot of energy, so in that case I’ll have a meat salad. Zero guilt. Perfectly nutritious together with kale♪
- 200g Lamb thigh for steak
- 2 pieces Eggplant
- 1/2 pack Shimeji
- 2 King oyster mushroom
- 2-3 pieces of Kale
- 1/2 bunch Watercress
- 4tbsp Olive oil
- 2 cloves of Garlic
- 2tbsp Ponzu sauce
Cut the lamb into 2 cm wide pieces and season with salt and pepper.
Put olive oil and sliced garlic in a frying pan, and when it is colored, remove the garlic to a bowl.
Bake the lamb. When both sides are browned, put them in the bowl of step 2 and cover with an aluminum lid.
Bake eggplant, shimeji mushrooms, and king oyster mushrooms. Lightly salt the whole and add ponzu to finish.
Add 4. to the bowl of 3, cover with an aluminum lid and steam for 5 minutes.
Add kale and watercress, mix lightly and serve.