This dish was inspired by an episode of Netflix’s Chef Show, featuring Jon Favreau and Roy Choi, where they visited Roy’s Las Vegas restaurant. This is a distinctively LA creation – you would not find this in either Hong Kong, or Japan. Instead of using uni as in the show, we used a pack of hotpot lamb, which is thinly sliced and meant for shabu shabu.
Make sure all children in the household are warned of the flame. Though if they’re old enough, this could be a great family adventure as well.
Serves 2
Time: 🕰
Effort: 💪💪
Ingredients:
Rice for two people
2 tablespoon black vinegar
2 tablespoon Japanese soy sauce
2 tablespoon mirin
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 tablespoon mayonnaise
1 teaspoon ketchup
Dash of Worcestershire sauce
Dash of hot sauce
1/2 pack (around 300g) lamb slices for hotpot, available in many supermarkets
Cumin seeds
Spring onion
White pepper and salt to taste
Method:
1. Cook rice
2. Mix black vinegar, Japanese soy sauce, and mirin into the rice
3. Add sesame oil and light soy sauce to taste
4. Transfer rice into the ceramic bowls you will serve from (no plastic bowls due to the flaming)
5. Push rice tightly into the bowl
6. Separately, mix together mayonnaise, hot sauce, ketchup, Worcestershire sauce, and a little white pepper
7. Spoon the mayo mixture evenly over rice, like spreading peanut butter
8. Torch the mayo layer until slightly burned
9. Add first layer of lamb
10. Sprinkle with salt and cumin
11. Torch until burned around the edges but still a little pink – around medium to medium-well
12. Repeat for at least two more layers
13. Torch more, in case some pieces are too pink
14. Top with finely chopped spring onion and serve
Nat & E Homecooking 