Japanese Lamb Shoulder with Pea and Wasabi

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

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.

Ingredients

Asia
Japan
Main course

Ingredients

Method