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Grilled Lamb Chops with Yakiniku Sauce


15 Minutes


(A) Yakiniku Sauce:

  • 150 ml (5.1 fl oz.) of Kikkoman Soy Sauce
  • 2 Tbsp of brown sugar (or honey or any sugar)
  • 1 clove (about 10 g or 10.4 oz.) of garlic, thinly sliced
  • 1 knob (about 10 g or 10.4 oz.) of ginger, thinly sliced
  • 1 piece (about 80 g or 2.8 oz.) of apple (peeled, cored and roughly chopped)
  • 1 Tbsp of J-basket organic sesame oil
  • 1 Tbsp of vegetable oil (or preferred oil)

Main ingredients:

  • 4 (about 250 g or 8.8 oz.) lamb chops
  • 2 (about 80 g or 2.8 oz.) green peppers
  • ½ each (about 200 g or 7.1 oz.) red and yellow bell peppers
  • 1 corn on the cob (boiled)
  • Vegetable oil (or preferred oil) as needed

*The sauce can be stored in a refrigerator for up to 2 weeks.

*Since extra classic sauce can be prepared, it can be used as seasoning for noodles or as a raw vegetable dip.

  1. Prepare the classic sauce. Place yakiniku sauce ingredients (A) into a food processor and blend until smooth. Next place the mixture into a small pot and heat to hot while mixing.
  2. Cut the green peppers in half lengthwise and remove the stem and seeds. Cut the bell peppers in half lengthwise, remove the stems and seeds and then roughly chop up into large chunks. Slice the corn on the cob into 2 - 3 cm (0.8 - 1.2 in.) thick rounds.
  3. Heat up a hot plate or grill, if needed spread on some vegetable oil, and grill the lamb chops and vegetables on both sides until golden brown. Enjoy dipped in the sauce from the 1st step.

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Dish Type / Ethnic Cuisine
Main Dish