About the Dish
Recipe by: Chefs Audee Cheah (Malaysia), Pele Kuah (Malaysia), Koji Azuma (Japan), Moriaki Higashizawa (Japan), Sid Choi (Korea)
- 400g Lamb Leg, Oven-cooked
- 400g Lamb Leg for Tataki Side
- Green onion
- Paprika powder
- Fish sauce
- Butter sugar
- Several Rodfish, sliced
- Nuts of choice
Prepare the lamb leg for later use by oven-baking the lamb leg in preheated oven at 160℃ for 40 mins.
Check that the lamb leg is done Abri-tataki style, cooked on the outside and slightly raw on the inside.
Marinate the chive, green onion, garlic with salt and sugar, fish sauce and vinegar.
Add pepper and paprika powder.
Boil the potato and stir-fry with soy sauce and nuts.