About the Dish
The rich combination of lamb and fresh cream is well received by the fruity Chardonnay. Accented with the stimulation of Japanese pepper.
- 100g Lamb (for steak)
- 100g Boiled bamboo shoots
- 1 tbsp Japanese pepper (boiled)
- 50cc Fresh cream
- 2tbsp white wine
- 1/2tbsp Shirodashi
- 1tsp honey
- Appropriate tree buds
- Olive oil as needed
Cook both sides in a frying pan with salt and pepper and olive oil on the lamb.
Lightly stir-fry the bamboo shoots cut into wedges in a frying pan, add 1, mix together, add white wine, and bring to a light boil to evaporate the alcohol.
Add fresh cream, honey, shirodashi, and Japanese pepper, and simmer over medium heat for about 7 minutes.
When the broth has boiled down to about 1/3, serve it in a bowl and add the buds.
Wine name: Reserve Chardonnay
Producer: La Croisade
Importer: Mikuni Wine