Ming Tsai

Recipes

Directions

In a bowl, combine togarashi and kosher salt. Season lamb with togarashi salt. In a clay pot (or stockpot) coated lightly with oil over medium-high heat, sear the lamb until nicely browned, then set aside. Saute carrots, onions and celeriac and season. Add back the lamb and cover with parsley-dashi. Cover and simmer for 1.5 hours until fork tender. Meanwhile, toss the parsley leaves with the lemon zest and juice. Serve and garnish with parsley

 
*Dashi
Makes about 6 cups

1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes

Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.