SERVES 4 / MAKES 12
INGREDIENTS300g 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 DIP60g 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.