Welsh Lamb Karaage with a Japanese anchovy mayo by Matsudai Ramen
Ingredients - 1kg lamb shoulder – ask butcher to remove the skin and truss the shoulder to a nice, evenly shaped piece for you so it cooks evenly - 175ml mirin
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- Deep-fry thermometer
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- Baking sheet
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- Airtight container
- Mixing bowl
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- Serving platter
Ingredients
- 1kg lamb shoulder – ask butcher to remove the skin and truss the shoulder to a nice, evenly shaped piece for you so it cooks evenly
- 175ml mirin
- 90ml sake
- 350ml water
- 175ml japanese soy sauce
- 25g soft brown sugar (we use panela)
- 20g garlic
- 15g ginger cut into thin slices
- 1 spring onion cut into 1-inch pieces
- 23g / 25g egg yolks
- 5g dijon mustard
- 19g / 20g rice vinegar
- 19g / 20g lemon juice
- 225ml vegetable oil
- 6g salt
- 4g MSG
- 18g white sugar
- anchovies x2
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