Grilled Lamb With Yuzu Miso Sauce ( Japanese Cuisine ) & Special Deepavali Sweets from Sri Krishna Sweets, Chennai

200 g lamb
50 g egg plant
50 g leeks, sliced
50 g Miso sauce
40 g red bell pepper
20 g Eringi mushrooms
20 g white crab mushrooms
10 g corn flour
10 g sugar
1 g chilli ( togarashi )
150 ml Kelp or vegetables stock

20 ml soy sauce
20 ml Mirin ( sweet sake sauce )
20 ml sake
2 pinches salt
Small amount Yuzu peel, minced

Boil Mirin and sake in a pot down until it has evaporated to 2/ 3 rd of its volume. Add Miso ( mixed red and white ) and stir well. Add soy sauce, sugar, salt and stock then boil again. Add corn flour paste mixed with water and stir well.

Grill lamb, egg plant and red bell pepper.

Saute mushrooms in a pan.

Slice leeks.

Add Yuzu peel at the end.

Dip up eggplant then place grilled lamb, add Yuzu peel on the lamb and place bell pepper.

Sprinkled crab mushrooms around lamb steak and place sliced leeks on the top of the lamb.

Pour the Miso sauce over the lamb steak.