SERVES 4 / MAKES 12
- 300g white miso
- 4 tbsp mirin
- 4 tbsp sake
- 4 tbsp caster (superfine) sugar
- 12 lamb chops from a baby rack of lamb, (about 2 x 300g racks)
FOR THE SRIRACHA MISO DIP
- 60g yellow miso
- 2 tbsp mirin
- 1 tbsp Sriracha chilli sauce
This is a classic dish in modern robata joints in most metropolitan cities. It works best with a baby rack of lamb cut into chops, a good size for finger food. These are so good and should be one of the hero dishes of a Konro meal.
Place the miso, mirin, sake and sugar in a small saucepan. Heat through over a medium heat, whisking well to melt the sugar and incorporate the sake and mirin. Decant into a shallow tray and leave to cool while preparing the lamb.
Cut the rack between each joint into chops of equal thickness. Ensure that each cutlet’s bone is free of meat or sinew as these work as the ‘handle’ for eating with.
Place the cutlets in the miso marinade, turn a few times, ensuring they are fully covered, and leave to marinade in the fridge for a minimum of 4 hours or overnight.
For the dip, place and the ingredients in a bowl, mix well and set aside.
Start the Konro grill and place a wire rack cover your coals (Binchotan is best). Now rinse the miso marinade off the cutlets; it is very important that all the marinade is removed as otherwise it will ‘encase’ the meat, which will poach instead of grilling. Grill the cutlets for 2-3 minutes on each side, rotating a few times to ensure the cutlets are cooked. Serve medium-rare or cooked through, according to preference, with the Sriracha miso dip alongside.