Ingredients

Lamb Chop Yakitori

1 cup dark mushroom par river soy sauce

¼ cup green aromatic (recipe below)

2.5 oz bone-in lamb chop

 

Green Aromatic

4 cup scallion

2 cups chopped garlic

2 cups chopped ginger

½ cup peanut oil

1/8 cup crushed chilli

 

Baby Artichoke Yakitori

3 halves artichoke

½ tsp salt

¼ lemon juice

 

Miso Glaze for Artichoke Yakitori

1 cup Saikyo Miso

1 cup Hacho Miso

2/3 cup sugar

1 1/3 cups dashi

2/3 cup Sake

 

Method

Lamb Chop Yakitori

Marinade the lamb chop with ingredients and grill until medium rare.

 

Baby Artichoke Yakitori

Peel the artichokes, cut the stems off and cook with water, salt and lemon juice. Bring them to a boil, simmer 6 minutes, being careful not to overcook! Skewer.

Mix the miso glaze ingredients together, bring to a boil, simmer 3 minutes, and allow to cool. Glaze the artichokes and serve.

 

Find out more about Ralph Scamardella at TAO Downtown at taodowntown.com.