About the Dish
Crispy and juicy deep-fried Tatsuta made with Aussie lamb. It goes great with sudachi, so be sure to prepare it together♪
Ingredients
- 400g Aussie lamb (for grilled shoulder)
- Appropriate amount of potato starch
- Appropriate amount of oil for frying
- Appropriate amount Sudachi
- Green pepper
- Appropriate amount of cabbage
- [A]
- 1 piece grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
Directions
-
1
Mix [A] and season Aussie lamb.
-
2
Sprinkle potato starch on both sides of the lamb.
-
3
Heat the frying oil to 180℃ and fry the lamb from 2.
-
4
Cut the cabbage into strips and soak in water, and deep-fry the green pepper.
-
5
Arrange the cabbage, shishito peppers, and lamb fried in Tatsuta on a plate, and add the sudachi cut in half.