Chef Allen Koh Sous vide misoyaki lamb neck

Method

For the pickled radish: Mix the soy sauce and the mirin together for later use. Melt the sugar and salt with the vinegar and bring to a low heat. Stir until the sugar and salt dissolve. Cool and add the baby radish. Set aside.

For the lamb: Mix the Saikyo miso and the sake to a smooth paste and set aside. Marinate the lamb neck fillet with the miso mixture. Place in a zip lock bag and sous vide for 40 minutes at 145ºF.

Take out and put in an ice water bath until cool. Wipe off the paste and grill until a nice golden color on a salamander, and baste with the soy and mirin sauce.

Line a plate with pieces of fresh bamboo leaf. Slice the neck fillet and arrange on a plate.

Garnish with a yamamomo and pickled baby radish.
* Yamamomo is Japanese mountain peach, with a mild sweet flavor and slightly acidic.