Chef Allen Koh Sous vide misoyaki lamb neck
- Prep time 10Min
- Cook time 40Min
- Technique Sous-vide
- Meat Lamb
- Cut Neck
- Serves 4
Delicious lamb neck fillet marinated in a miso-sake paste, cooked sous vide for tenderness, then grilled to perfection and served with pickled baby radishes and a sweet, tangy Japanese mountain peach garnish.
Ingredients
For the Lamb:
- 4 x 85g lamb neck fillet roasts
- 280g Saikyo miso
- 300ml sake
- 80ml soy sauce
- 120ml mirin Bamboo leaves Yamamomo* (Japanese mountain peach)
Pickled baby radish:
- Rice vinegar
- Sugar
- Salt
- Baby radish
Method
For the pickled radish: Mix the soy sauce and the mirin together for later use. Melt the sugar and salt with the vinegar and bring to a low heat. Stir until the sugar and salt dissolve. Cool and add the baby radish. Set aside.
For the lamb: Mix the Saikyo miso and the sake to a smooth paste and set aside. Marinate the lamb neck fillet with the miso mixture. Place in a zip lock bag and sous vide for 40 minutes at 145ºF.
Take out and put in an ice water bath until cool. Wipe off the paste and grill until a nice golden color on a salamander, and baste with the soy and mirin sauce.
Line a plate with pieces of fresh bamboo leaf. Slice the neck fillet and arrange on a plate.
Garnish with a yamamomo and pickled baby radish.
* Yamamomo is Japanese mountain peach, with a mild sweet flavor and slightly acidic.
