Name: Japanese Lamb Shoulder with Pea and Wasabi
Cook time: 7 h
Total time: 7 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: 15 grams bonito flakes; 450 ml filtered water; 75 grams organic soy milk; 300 ml mirin; 150 ml shiro dashi; 30 grams fresh or frozen wasabi; 150 grams fresh baby peas (use frozen if out of season); 200 ml good quality soy sauce; 3 grams sea salt flakes; 400 ml dashi stock (from above); 2 sushi (yaki) nori sheets; nasturtium leaves; 50 grams water; yarrow leaves; shiso vinegar; 10 grams dried kombu; 1 bunch red radishes; 2.5 kg boneless lamb shoulder

Preparation info

Serves
4

Difficulty
Medium
Ready in
7 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Kerby Craig served this delectable lamb dish to me at Ume in 2012. High quality ingredients will make all the difference with this recipe, so look for a great, ethically raised local lamb shoulder from your butcher, top quality soy sauce such as Shibanuma, and fresh or frozen wasabi paste rather than the ordinary coloured radish paste or powder.