chef Allan Koh Lamb Kakuni
- Prep time 5Min
- Cook time 5Hr
- Technique Roast, Bake, Sear
- Meat Lamb
- Cut Shoulder
- Serves 6
Warm up with the hearty and delicious Lamb Kakuni - a melt-in-your-mouth dish that's perfect for cozy nights in!
Ingredients
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2 pounds boneless lamb shoulder, cut into 6 pieces
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Vegetable oil
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½ cup soy sauce
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½ cup mirin
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1 cup sake
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2 cups water or stock
-
⅓ cup sugar
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1 ¾ ounces kombu
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5 pieces dried shiitake mushrooms
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1 carrot, peeled and cut into pieces
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1 daikon, peeled and cut into pieces
Method
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Preheat the oven: Set oven to 250ºF. Lightly sear the lamb, remove from heat and pat dry with absorbent paper.
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Prepare sauce: Mix soy sauce, mirin, sake, water or stock, and sugar together. Add the kombu and dried shiitake mushrooms. Set aside.
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Sear lamb: Heat oil in a large flameproof casserole dish over medium-high heat. Sear the lamb until golden brown. Remove from heat and drain the fat.
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Add vegetables: Return the lamb to the heat. Place the carrot and daikon around the meat.
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Add sauce & simmer: Pour the soy sauce mixture over the lamb to cover it by an inch. Bring to a simmer over high heat.
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Braise: Cover and transfer to the oven. Braise gently until the lamb is tender (at least 5 hours). Turn off the heat and chill.
To Serve: To reheat, bring lamb back to room temperature and heat to a core temperature of 150ºF. Serve with a bowl of steamed rice and miso soup.
