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


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.

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