Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 600 grams of boneless lamb shank meat very thinly against the grain, about 1/8 inch thick, and pat dry with paper towels.

2. 2

   In a medium bowl, whisk together 4 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of grated fresh ginger, and 1 teaspoon of minced garlic to create the marinade.

3. 3

   Add the thinly sliced lamb shank meat to the marinade, ensuring all pieces are well coated, then let it marinate for 15 minutes at room temperature.

4. 4

   Drain the marinated lamb, reserving the marinade, and toss the lamb with 2 tablespoons of cornstarch until lightly coated.

5. 5

   Heat 3 tablespoons of vegetable oil in a large wok or frying pan over high heat until shimmering, then flash-fry the lamb slices in batches for 30-60 seconds per side until seared and crispy, transferring cooked batches to a plate.

6. 6

   Return all cooked lamb to the pan along with the reserved marinade, simmer for 1 minute to coat the lamb, then stir in 1 teaspoon of sansho pepper and 1 tablespoon of white sesame seeds.

7. 7

   Serve immediately, garnished with 2 sliced green onions.