Lamb, Konyaku and tofu
Yesterday I found some nice, finely sliced, New Zealand lamb, so I cooked this up in celebration.
A big handful of sliced lamb along with about the same amount of shredded konyaku (rinsed and boiled for a couple of minutes) cooked over medium heat with a little oil until half cooked.
Then I add a cake of firm tofu cut into cubes and half a bunch of green vegetables and let it cook.
When it is almost done, pour over a mixture of:
a cup of water
1/4 cup sugar
1/4 cup sake
1/4 cup soy sauce
1/8 cup mirin
a big pinch of salt
Serve it up with chopped green chives or spring onions over rice with a little grated daikon.
Of course you can substitute any ingredients you like, just keep to similar ideas and you can’t go wrong.
swirl it all around
2 opinions for Lamb, Konyaku and tofu
Brendan
Mar 3, 2008 at 4:51 pm
This looks wonderful and simple. One question for you, do you use Alcohol/Alcohol-free Mirin? Do you think it matters?
Thanks,
Brendan
Tom
Mar 5, 2008 at 5:27 am
Hi Brendan
I think that whatever you have available will do the trick. The mirin adds flavour, and liquid. By the time it is finished there will be very little alcohol left. I buy mirin by price. I have quite a lot to select from so I choose the mid range price and so far I haven’t chosen a dud.
Thanks
Tom
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