I’ve been really inspired by watching Japanese fire chefs to experiment myself with this style of cooking. Finesse, precision and the perfection of the ingredients is the key. It’s all about creating bursts of flavour in bite size chunks, not a natural trend for South Africans.
So here is my bite sized chunks of tender seared lamb with a taste hit of sweet and salty sauce.
Cut your lamb neck filet into bite sized chunks and season with olive oil, salt and pepper.
Sear your lamb chunks over a searing heat for a couple of minutes. Do not over cook!
Once seared, dip your lamb into the Japanese gyoza sauce and put straight back onto your grill, turning regularly.
Here is my Gyoza sauce recipe:
1/2 cup rice vinegar
1/2 cup dark soya sauce
1/2 teaspoon crushed red pepper flakes
1 finely chopped garlic clove
1/2 teaspoon finely chopped fresh ginger
1/2 cup thinly sliced green onions
1 teaspoon sesame oil
1 tablespoon finely chopped coriander (my own addition to add extra sweetness)
Mix and leave to rest for 15 minutes before use.
All you need to do is dip into the marinade, this is the Japanese way. It’s all about adding a hint of flavour not over powering the natural flavour the meat.