Lamb hot pot

Lamb hot pot

By
From
Best Kitchen Basics
Serves
4-6
Photographer
Petrina Tinslay

This is just a delicious way to cook a lesser cut of meat. It renders a tougher cut unctuous and delicious. It is based on a Japanese home-style hot pot, hence the use of soy and daikon, both staples of that venerable culture. Lamb is not that common in Japan but is a relatively recent and well-loved ingredient on the northern island of Hokkaido. This recipe works equally well with pork shoulder and belly, which probably belies the recipe’s Chinese origin.

Ingredients

Quantity Ingredient
1kg boneless lamb shoulder
400g daikon
200ml naturally fermented dark japanese soy sauce
100ml mirin
50g raw (demerara) sugar
2cm piece fresh ginger, sliced
1 teaspoon black peppercorns

Method

  1. Cut the lamb shoulder into six to eight large pieces.
  2. Peel the daikon and also cut it into six to eight pieces.
  3. Put the lamb in a saucepan over high heat with enough water to cover and bring to the boil. Remove the lamb from the pan and discard the water.
  4. Transfer the lamb to a heavy, flameproof casserole and add the daikon and remaining ingredients. Add 1 litre water to cover – or more if required. Bring quickly to a low simmer over medium heat and skim any impurities that rise to the surface. Reduce to a very low simmer and put on a tight-fitting lid. Cook for 2–2½ hours until the lamb is just falling apart. Serve from the casserole dish.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again