By thomas | November 3, 2007
Reader shiisa writes in again with a great tip for preparing strong meats like lamb: soak it in milk.
I’m glad to see some e-mail information to nihon hacks added!
And big thanks for making my comment into an entry! I also wanted to add this semi-follow-up to “How to Find 300 Yen Steaks in Japan.”
Please take a look at the attached photo. That would be a “Genghis Khan” plate (lamb meat and some veggies). At 498 yen, that’s not a bad deal. But at 半額, it’s an even better deal!
Here is the hack I’d like to add:Genghis Khan is lamb. And lamb is one of those meats that (like liver) is really reticent to taste or smell anything like what it is. Here’s the hack.
Soak it in milk. Milk soaking of liver and other strong meats is apparently common in the restaurant business, but not so well-known to the common consumer (I learned it from Iron Chef…). My personal “broth” of choice for soaking strong meats is milk with a dollop of miso, garlic, fresh ground pepper, sea salt, Italian herb mix, shichimi, some cilantro (or parsley) and a dash of whiskey for flavor/kick (but feel free to leave it out if you so choose). Let that bad boy soak for a while and then throw it on a hot plate that has been “primed” with olive oil and it will be some fine eating!
Although I personally don’t like liver, I love lamb so I tried this out tonight for dinner. I didn’t have Italian herb mix or cilantro, but I substituted some Fajita seasoning and squeezed in some shikwasa (Okinawan citrus fruit). It turned out great!
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Topics: Japanese Food | 2 Comments »Trackback