okinawa shoyu lamb

Ingredients

• Servings: 6
• 2 pounds lamb belly
• water to cover
• 3/4 cup reduced-sodium soy sauce
• 3/4 cup tightly packed brown sugar
• 3/4 cup oyster sauce
• 3/4 cup mirin (japanese sweet )
• 1/2 cup water
• 3 tablespoons finely chopped fresh ginger
• 1 large clove garlic, minced
• 1 small clove garlic, minced
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 45 mins


• place lamb belly in a large pot and pour in enough water to cover lamb by 1 inch; bring to a boil. reduce heat to medium and simmer for 2 hours. discard water and fill pot with fresh water 1-inch above the lamb. bring water to a boil, reduce heat to medium, and simmer until lamb begins to soften, about 1 hour.
• remove lamb from the water and place on a work surface. allow lamb to cool for a few minutes.
• slice the thick skin off the lamb and discard. cut the lamb meat into 1-inch-wide slices.
• combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan; bring to a boil. add the lamb and bring to a boil; reduce heat to low and place a sheet of aluminum foil directly over lamb and sauce. simmer mixture, turning lamb frequently, until evenly cooked, 30 to 45 minutes.