Ingredients
Tare (seasoned yakiniku sauce)
- 2tbsp Mirin (halal)
- 1tsp Castor sugar
- ½ tsp Rice vinegar
- 3tbsp Kikkoman soy sauce
- ½ tsp Miso
- ¼ tsp Bonito flakes
- ½ Fuji apple, peeled, finely grated
- 2tsp Sesame seeds white, toasted
Caramelized Onions
- 2 Onions, holland, sliced 1 cm thick
- 20ml Olive Oil Pomace
- 20g Butter, unsalted
- 0.5g Salt, fine
- 1 tsp Grain mustard
Roasted Vegetables
- 20g Green zucchini, sliced 1 cm thick
- 20g Red capsicum, seeded, sliced
Apple Salad
- 6-8 Fresh Mint leaves, julienne
- 1 Fuji apple, match stick cut
- 30g Yogurt, plain flavour
- ½ tsp Lemon juice
- 1g Sea salt
- 2 Slices quality sourdough loaf, toasted
- 5ml Extra virgin olive oil
Directions
To Assemble Dish
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1
Lightly marinate lamb slices in the TARE mix for 10 minutes.
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2
Roast vegetables in an oven pre heated to 170°C.
-
3
In a hot skillet or grill, quickly sear lamb on both sides.
-
4
Place roasted vegetables on bread toasted with olive oil.
-
5
Top with heaps of lamb slices and then the caramelized onions.
-
6
Add on more roasted vegetables to sandwich. Close the sandwich with another piece of toasted bread.
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7
Serve with side of Apple salad.
To Make Tare (Make One Day Before)
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1
In a small sauce pan, add all ingredients except apple and sesame seeds. Simmer for 2 minutes.
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2
Strain the sauce. Let cool. Refrigerate for 15 minutes.
-
3
Add grated apple and sesame seeds to chilled sauce. Keep Overnight.
For Caramelized Onions
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1
Heat oil in a pan, add the onions and stir till softened, about 15 minutes.
-
2
Add in the butter, stir constantly till butter and onions are nicely browned.
-
3
Turn off the fire, season with salt and grain mustard and keep aside.
For Apple Salad, Prep Before Serving
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1
Add all ingredients in a mixing bowl and toss till combined. Set aside before serving.
