CHEF VICTOR CHOW Lamb Yakiniku Sourdough Sandwich
- Prep time 10Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Shank
- Serves 2
Lamb Yakiniku Sourdough Sandwich
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
Method
TO ASSEMBLE DISH
- Lightly marinate lamb slices in the TARE mix for 10 minutes.
- Roast vegetables in an oven pre heated to 170°C.
- In a hot skillet or grill, quickly sear lamb on both sides.
- Place roasted vegetables on bread toasted with olive oil.
- Top with heaps of lamb slices and then the caramelized onions.
- Add on more roasted vegetables to sandwich. Close the sandwich with another piece of toasted bread.
- Serve with side of Apple salad.
TO MAKE TARE (MAKE ONE DAY BEFORE)
- In a small sauce pan, add all ingredients except apple and sesame seeds. Simmer for 2 minutes.
- Strain the sauce. Let cool. Refrigerate for 15 minutes.
- Add grated apple and sesame seeds to chilled sauce. Keep Overnight.
FOR CARAMELIZED ONIONS
- Heat oil in a pan, add the onions and stir till softened, about 15 minutes.
- Add in the butter, stir constantly till butter and onions are nicely browned.
- Turn off the fire, season with salt and grain mustard and keep aside.
FOR APPLE SALAD, PREP BEFORE SERVING
- Add all ingredients in a mixing bowl and toss till combined. Set aside before serving.
