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Tea-Smoked Lamb Chops with Miso Grilled Aubergine and Pickled Daikon

A restaurant-style Japanese feast featuring tea-smoked lamb, miso-glazed aubergine, and tangy pickled daikon with spicy Korean miso.

JapaneseLambGourmetAubergineMisoSmoking
Estimated Nutrition
Calories
1420.2
kcal / serving
2840.4 kcal total
Carbs
121.1g
per serving
242.1 g total
Fat
78.2g
per serving
156.4 g total
Protein
59.1g
per serving
118.2 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
50
g
Caster Sugar
for pickling
15
g
Caster Sugar
for spicy miso
CondimentsSauces
200
g
Brown Miso Paste
75
ml
Mirin
200
ml
Rice Vinegar
100
g
Gochujang
Korean pepper paste
4
tsp
Rice Vinegar
for spicy miso
10
g
White Miso Paste
Dairy
1
piece
Egg Yolk
Fruits
2
piece
Yuzu
zest only, or limes
1
piece
Lemon
cut into wedges
GrainsCereals
85
g
Raw Rice
Liquids
75
ml
Sake
2
tsp
Sake
for spicy miso
Meat
8
piece
Lamb Chop
NutsSeeds
1
handful
Coriander
leaves and roots
2
piece
Garlic
cloves, peeled
20
g
Sea Salt
50
g
Sugared Walnuts
roughly chopped
1
pinch
Sesame Seed
white Japanese
1
pinch
Sansho Pepper
1
pinch
Salt
for pickling
2
tbsp
Chive
finely chopped
OilsFats
1
unit
Vegetable Oil
for deep frying
Other
250
g
Smoking Chips
fine
125
g
Sencha Green Tea Powder
Vegetables
0.5
piece
Red Onion
peeled and roughly chopped
2
cm
Ginger
peeled and roughly chopped
1
piece
Red Chilli
long, roughly chopped
1
piece
Aubergine
peeled and cut into large chunks
1
piece
Daikon
peeled and thinly sliced
1
piece
Konbu
small piece
1
handful
Mizuna
leaves

Method

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