Rub the cut surfaces with the squeezed lemon to prevent browning. Cut off the top third of the artichoke, and trim the stem, leaving about 1 inch attached. Working with one artichoke at a time, peel off the tough outer leaves until you reach the paler, more tender leaves. Add the lemon halves to the bowl as well. Grill, broil, or pan-fry the marinated meat or vegetables until cooked through, basting with extra sauce while cooking for additional flavor.įill a large bowl with water and squeeze the lemon halves into it. Simply coat the meat or vegetables in the sauce and let it marinate for at least 30 minutes, or overnight for more intense flavor. Use the Japanese BBQ sauce as a marinade for your favorite meats, such as beef, pork, chicken, or vegetables. Once the sauce is cooled, transfer it to a jar or airtight container and store it in the refrigerator for at least 30 minutes to let the flavors meld together. Remove the saucepan from the heat and let the Japanese BBQ sauce cool to room temperature. If the sauce is too thick, you can add a little water to thin it out. Slowly pour the cornstarch slurry into the saucepan while stirring constantly to thicken the sauce.Ĭontinue to simmer the sauce for another 2-3 minutes until it reaches your desired consistency. In a small bowl, whisk together the cornstarch and water to make a slurry. Place the saucepan over medium heat and bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. In a small saucepan, combine the soy sauce, water, brown sugar, rice vinegar, mirin, sesame oil, grated ginger, minced garlic, and chopped green onions. Serve the lamb korokke hot, with the Japanese BBQ sauce Remove the lamb korokke from the oil and place them on paper towels to drain excess oil. Fry the lamb korokke in batches for about 3-4 minutes per side, or until golden brown and crispy. Heat about 1 inch of vegetable oil in a frying pan or deep fryer over medium heat. Once the lamb mixture is cooled, shape it into small patties or balls, about the size of a golf ball.ĭip each lamb patty or ball into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere the breadcrumbs to the lamb mixture. Stir well to combine and let it cool for a few minutes. Cook for another 2-3 minutes until the sauce thickens.Īdd the shredded lamb neck, salt, black pepper, ground nutmeg, and chopped parsley to the sauce. Gradually whisk in the milk, stirring constantly to avoid lumps. Stir in the flour and cook for 2-3 minutes until bubbly and fragrant. In a separate saucepan, melt the butter over medium heat. Shred the lamb neck into small pieces using a fork or your fingers, discarding any bones or tough connective tissues. Once the lamb neck is cooked, remove it from the pot and let it cool slightly. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours until the lamb neck is tender and easily falls apart. In a large pot, combine the lamb neck, beef or lamb broth, onion, carrots, and minced garlic. Serve with steamed rice or a side of vegetables for a complete meal. Serve the venison tataki with the nuoc cham sauce on the side for dipping, or drizzle the sauce over the venison slices before serving.Įnjoy the delicious venison tataki with nuoc cham sauce as a flavorful appetizer or a main dish. Thinly slice the venison against the grain into bite-sized pieces.Īrrange the venison slices on a serving platter and sprinkle with sesame seeds and fresh cilantro or mint leaves, if desired. Remove the venison from the pan and let it rest for a few minutes before slicing. Adjust the cooking time to your preference. Heat the vegetable oil in a skillet or a grill pan over high heat until hot.Īdd the venison to the hot pan and sear for 1-2 minutes on each side until browned, but still rare in the center for medium-rare doneness. Season the venison with salt and black pepper on all sides. Pat the venison loin or tenderloin dry with paper towels. Set the sauce aside to let the flavors meld. If desired, add the chopped red chili for a spicy kick. In a small bowl, whisk together the minced garlic, fish sauce, lime juice, sugar, and warm water to make the nuoc cham sauce.
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