About the Dish
A dark rosé made mainly from Bordeaux varieties such as Merlot and Cabernet Sauvignon. You can enjoy the rich fruit flavor of fresh herbs and berries and a long aftertaste. It has a moderate body that can handle spicy dishes, and is perfect for enjoying an ethnic taste with the umami of lamb meat and sweet pepper.
- 100g Lamb meat (for yakiniku)
- 200cc Thai rice
- 5-6 sticks Sweet red pepper
- 1/2 Onion
- 1 clove Garlic
- 3 branches Coriander
- 5g Consomme (granules)
- 2 pieces Laurier
- Cumin seeds, coriander seeds: a pinch of each
- 1/2 Lemon
Place the lamb in a bowl, sprinkle with salt and pepper, add cumin, coriander and olive oil, mix lightly, and marinate for about 15 minutes.
Soak the Thai rice in water for 10 minutes without washing, then put it in a colander and drain it well.
Roughly mince the garlic and onions, separate the stems and leaves from the coriander leaves, and finely chop the stems.
Pour olive oil into a frying pan, add 3 and stir-fry briefly, then add 1 and bake, then add 2 and stir-fry.
Pour in the same amount of water (200cc) as the rice, sprinkle with consomme, put bay leaf on top, cover and heat for 10 minutes over medium heat.
Bake the sweet pepper in another frying pan, add it to the cooked 4, and finish with salt and pepper. Serve with coriander leaves and lemon.
Wine name: Rosa Stella
Producer: Campo Alle Comete
Importer: Nichio Shoji