Japanese Crumbed Lamb With Dipping Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 lamb steaks (600-800g)
• 1/4 cup plain flour
• 2 eggs, beaten lightly
• 2 teaspoons water
• 2 cups panko breadcrumbs, flakes (japanese breadcrumbs)
• 6 cups finely shredded cabbage
• vegetable oil, for deep frying
• 1 lemon, cut into wedges
• 3 teaspoons japanese mustard
• 2 tablespoons japanese worcestershire sauce
• 1/3 cup tomato sauce
• 1 teaspoon japanese soy sauce
• 2 tablespoons sake
• 1 teaspoon japanese mustard

Recipe

• 1 note: as stated above i made as part of an asian night so i did not serve with cabbage.
• 2 pound lamb gently with a meat mallet. toss in flour, shake off excess.
• 3 dip lamb in combined egg and water, then dip into panko flakes and coat each side.
• 4 soak cabbage in iced water for 5 minutes to crisp, drain.
• 5 heat enough oil to cover lamb in a saucepan or deep fryer, add lamb and cook, until golden brown each side, about 6-8 minutes, repeat with remaining lamb steaks. skim oil occasionally during cooking to remove any crumbs.
• 6 drain lamb on absorbent paper and cut diagonally into 2 cm slices.
• 7 to serve: place cabbage on a serving plate and arrange lamb on top. serve with lemon wedges, mustard and tonkatsu sauce.