About the Dish
A wine that makes you feel elegant with the scent of gorgeous white flowers that gently rises, gentle acidity and sharp minerals. Enjoy an aromatic marriage with a rich and mild lamb stew made with sake lees from Daiginjo sake.
Ingredients
- 200g Lamb shoulder loin (for yakiniku)
- 50g Sake lees
- 2tbsp Fresh cream
- 5g Consomme (granules)
- 1tbsp White soup stock
- 50cc White wine
- 1/4 Chinese cabbage
- 2 pieces Taro
- 1 Green onion
- Olive oil, salt, pepper: each as needed
Directions
-
1
Cut the Chinese cabbage into bite-size pieces, peel the taro into bite-sized pieces, and cut the green onions into 5cm pieces.
-
2
Put a thin layer of olive oil in a pot, grill both sides of the lamb with salt and pepper, and when the fat comes out, add the Chinese cabbage and stir-fry quickly.
-
3
Pour about 400cc of hot water and white wine, add the remaining vegetables and consommé, cover and simmer over low medium heat.
-
4
When the taro is cooked, add sake lees and mix to dissolve. Taste and add salt with white dashi if necessary.
Chef's Notes
Recommended Wine
Wine name: Rolf Binder Eden Valley Riesling
Winery: Rolf Binder
Importer: GRN Co., Ltd.
