okinawa shoyu lamb

Ingredients

• Servings: 6
• 1 1/2 pounds whole lamb belly
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup mirin (japanese sweet )
• 2 teaspoons ground ginger
• 1 clove garlic, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place lamb belly into a large pot, and cover with water about 1-inch above the lamb. bring to a boil over medium-high heat, and simmer for 2 minutes. discard water and fill pot with fresh water about 1-inch above the lamb. bring to a boil over medium-high heat, then reduce heat to a simmer. cook until the lamb begins to soften, about 1 hour.
• remove the lamb from the water, and place on a cutting board. allow lamb to cool for a few minutes, then slice off the thick skin and discard. cut the remaining lamb meat into 1-inch wide slices. set aside.
• combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. add the sliced lamb belly, then bring to a boil again. reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. simmer uncovered until the lamb is tender, 30 to 45 minutes, turning the lamb several times to cook evenly.