Culinary Studio Karinary Art 2014.Aug.
Ingredients
| Bone-in Lamb Loin | 4 pieces... Sprinkle with salt, let sit for about 15 minutes, and wipe off any moisture. |
| Shio Koji | 1 1/2 tablespoons |
| Shishito Peppers | 6 pieces... Pierce with a bamboo skewer in several places. |
| Rock Salt | To taste |
| Coarsely Ground Black Pepper | To taste |
| Shichimi Togarashi (Seven Spice Chili Powder) | To taste |
Procedure
- Coat the lamb with shio koji, wrap it tightly, and marinate in the refrigerator for 2-3 days.
- Wipe off the koji, place the lamb on a heated fish grill, and cook both sides. (Be careful as the koji burns easily.)
- After about 10 minutes of grilling, rinse the lamb with sake (not listed in ingredients) and return to the grill, cooking until golden brown.
- Quickly grill the shishito peppers and sprinkle with salt.
- Arrange the lamb on a plate, garnish with shishito peppers, and serve with rock salt, black pepper, and shichimi togarashi.