About the Dish
Mainly lamb, coriander, chives, Kujo green onions, kneaded seaweed, nuts, etc. are placed on the noodles. By mixing all the ingredients, the flavour of the lamb overlaps with the flavour of each ingredient, creating a rich and deep flavour.
Ingredients
- 200g Thick curly noodles
- 50g Lamb soy sauce
- 30cc Kombu water
- Topping ingredients: Appropriate amount for each
- ・Coriander ・Leek ・Long onion ・Rice seaweed ・Lamb shoulder with spicy sauce ・Nuts (coarsely crushed) ・Dried sardines pollen ・Spiced minced meat ・Egg yolk ・Minced garlic ・Black sesame chili oil ・Fish flour
Lamb soy sauce sauce
- 100g Lamb muscle
- 30cc Hon Mirin
- 2 Cloves peeled garlic
- 40cc Soy sauce
- 30cc Sake
Lamb shoulder with spicy sauce
- 15g Garlic cloves
- 15g Finely ground ginger
- 20g Tom yum paste
- 5g Chicken stock mix
- 20g Hawk's claw
- 30cc Garlic oil
- 80cc Bean sauce
- 2g BP coarse ground
- 100cc Kombu water
- 100cc Lamb char sauce
- 10g Sugar
Spicy minced meat
- 1kg Minced lamb
- 10g BP
- Appropriate amount Sichuan pepper
- 20g Cumin
- 10g Salt
Black sesame chili oil
- Appropriate amount black sesame
- Appropriate amount chili oil
Directions
-
1
Add lamb soy sauce and kelp water to a bowl.
-
2
Boil the noodles for 5-6 minutes.
-
3
Drain the water about 30 times with Tebo to release the gluten.
-
4
Put the noodles in a bowl and mix well.
-
5
Serve toppings other than black sesame chili oil.
-
6
Sprinkle black sesame chili oil on the deep side of the bowl to complete!
Lamb soy sauce sauce
-
1
Place all the ingredients for the lamb soy sauce sauce in a bag, evacuate, and boil in boiling water for 90 minutes.
-
2
Place in ice water to cool quickly and complete.
Lamb shoulder with spicy sauce
-
1
Stir-fry garlic, ginger, and hawk’s claws in garlic oil until fragrant.
-
2
Add all seasonings and bring to a boil.
-
3
Stir with a mixer to complete the spicy sauce.
-
4
Put the lamb shoulder into the bag and rub it in, vacuum it up and let it rest overnight.
-
5
Heat in hot water at 63°C for 120 minutes.
-
6
Put in ice water and cool quickly to complete.
Spicy minced meat
-
1
When the wok is cold, add minced lamb and heat.
-
2
When the fire gradually comes in, sprinkle with salt and spices.
-
3
Complete when the minced meat is completely cooked and turns brown.
Black sesame chili oil
-
1
Grind black sesame seeds.
-
2
Mix 4 parts of chili oil to 1 part of ground black sesame.
