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How To make Japanese Lamb For Crockpot
Ingredients
2
pound
lamb
1/4
cup
soy sauce
1
tablespoon
honey
2
tablespoon
vinegar
2
tablespoon
sherry
2
each
garlic cloves, crushed
1/4
teaspoon
ginger, ground
1 1/2
cup
chicken stock, optional
Directions:
Put all ingredients in crockpot and cook all day on LOW.
Notes: This workes great on cheap stew lamb; it actually takes away the strong lamb taste. Defat the crockpot juices, thicken with cornstarch, and used it on green beans. That with the lamb and some yellow rice make a great dinner.
How To make Japanese Lamb For Crockpot's Videos
Lamb Shanks | The Golden Balance
#shorts
Lamb Shanks ????
4 Lamb Shanks
Rub down with oil
Season with:
1 tsp cardamom
1/2 tsp all spice
1 tsp turmeric
1 tsp paprika
1 tsp onion & garlic
Salt to taste ( I did 2 tsp )
1 large onion
4-6 cardamom pods
1 bay leaf
1 cinnamon stick
8-10 pimento seeds
Pressure cook on high for 40-50 minutes
You can also do this on the stove top, bring to a boil and drop to a simmer (I’d say at least 2-4 hours)
Rice:
2 cups basmati rice
3 cups lamb stock
1 tsp saffron
1 tsp salt
Salsa:
Bunch of cilantro
6 cloves raw or cooked garlic
1/4 cup olive oil
1 tomato
3 Serano peppers (depends on your preference)
How to make Shirley's Moroccan Lamb Stew (with/ without crock pot) ~シャーリーの美味しいモロッカンラムシチューの作り方~
This is my husband's favorite stew which was taken over from his mother in America to me. This is the taste of mom! It tastes mild, complex and rich with lamb, lots of vegetables and spices such as Cinnamon and Turmeric which are doing good jobs. I have never come up with the idea using those spices together!! If you have clock pot or slow cooker, you should try it. Don't worry, you can cook it with normal pod like me. It's healthy and tasty for your family. Enjoy!! Don't forget to check another popular recipes below!!
これは夫の大好物で、アメリカのお母さんから引き継がれたシチューレシピです。おふくろの味ってやつですね!味は、マイルドで色々な香味がして、でもひとつにちゃんとまとまっている、そんな、おそらく日本の方はあまり経験されたことのない美味のように思います。ラムの複雑味と、たくさんの野菜とシナモンやターメリック等のスパイスを使っていて、とても美味しいですしヘルシーです。今日はいつもと違うものを食卓に、と思った日にはつくってみてください。
他の人気レシピも下記に載せますのでチェックをお忘れなく!!
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Another popular recipe↓
人気レシピ↓
★How To Make Best Japanese Potato Salad (Recipe) ~ 極上ポテトサラダの作り方(レシピ) ~
★【Kids snack】Cheesy Japanese Potato Gratin ~ 【子供のおやつに】意外と出来ちゃうポテトグラタン~
★【My family's specialty】Every Day Salmon Dinner ~【きっとド定番になる】サーモンの食べ方~
★【Just 3 ingredients!】Easy Delicious Pickled Radish ~【材料3つ!】簡単美味しいラディシュの浅漬け
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Thank you for watching my video! This is about me.
Food lover! I wish I could eat all day. Born and raised in Japan. Working at a food company in Japan→Moving to USA→Working as a freelancer in USA. Surviving here by cooking and eating Japanese homemade food. My mom and grandma were cooking teachers. I'm proud and confident to the recipes which were passed generation by generation in my family. Trying to work hard for my daughter who was born in USA to give the taste of Japan!
Visit my channel more! I upload my videos more than twice a week. Don't forget to subscribe my channel!!
私の動画を見てくださってありがとうございます!自己紹介します。食べること大好き!1日中食べていたい。日本生まれ日本育ち。日本で食品会社勤務→渡米しフリーランス。アメリカにある食材で、日本で食べ育った日本の家庭料理をつくって食べてサバイブしている。母と祖母は料理の先生、レシピには自信あり。アメリカで生まれた娘にダシの味を覚えてもらうため奮闘中。
週2回以上アップしていますので、またぜひ見てくださいね。チャンネル登録もよろしくお願いします!
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Perfect Japanese CURRY | Simple Recipe
Use Code CHAMP for $5 off your first #Sakuraco box through my link: or your first #TokyoTreat box through my link: !
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Hey guys! Today I wanted to show you a recipe that I know you guys will love - Japanese CURRY! In Japan many people make curry with pre-made curry roux or kits - but today I’ll show you how to make it all from scratch!
00:00 Intro
00:36 A Word from Our Sponsor
01:16 Preparing Our Vegetables and Chicken
03:20 Cooking Our Curry
05:23 Homemade Curry Roux
07:47 Dessert Time
Ingredients (2 servings):
- Two Large Tomatoes
- ½ large onion
- 1 clove garlic
- ginger (same amount as garlic)
- One Large Skinless Chicken Breast (aprox. 200g)
- 150g Daikon Radish
- ½ Apple
- 2 tbsp curry powder
- 2 tbsp Worcestershire sauce
- 2 tbsp cooking sake (or white wine)
- 2 tbsp honey
Optional
- 10g butter
- 30g coconut milk
How to Make:
- You don’t have to remove the skins from your tomatoes but doing so will give you a smoother silkier curry - to do this, score 2 large slits in the bottom of the tomato skins and place the tomatoes in boiling water for 30 seconds, transfer them to an ice bath and the skins will come off easily when cooled down
- Cut the tomatoes into small bite-sized chunks
- Dice ½ a large onion, grate one clove of garlic and the same amount of ginger - you can prepare any other vegetables to add to your curry too but make sure they are the small enough to cook through
- Cut one large chicken breast (skinless) into bite-sized chunks and remove any fatty or sinew parts and season with 3g of salt and pepper
- Heat olive oil over a medium heat and then add your onions - you want to let them caramelize for about 10-15 minutes. They should turn translucent and the liquid should start to evaporate from the onion
- At this point add your garlic, ginger and chicken - keep cooking for 5-10 minutes until no pink parts of the chicken remain
- Once the outside of the chicken is cooked add your tomatoes - continue cooking for around 20 minutes to really stew the tomatoes down
- While your curry is cooking, grate 150g of daikon radish and add to your curry straight away (this will help thicken your curry and add a sweeter flavor)
- You can also add ½ of an apple grated for a similar effect - or add both!
- To make a home-made version of a japanese curry roux add 2 tbsp of curry powder, 2tbsp Worcestershire sauce, 2tsbp cooking sake (or white wine) and 2 tbsp of honey (you may want to microwave it for a few seconds to easily stir through your curry)
- These next steps or optional but can make your curry milder and smoother - add 10g of butter and 30g of coconut milk
- Finally season your curry to taste
HOW TO COOK LAMB LOIN CHOPS
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INGREDIENTS:
5 Lamb Loin Chops
Seasoning Mix: ½ tsp Salt, 1 tsp Black Pepper, ½ tsp Garlic Powder, ½ tbsp 1/2 tbsp Herbs De Provence
1 tbsp Butter
1 Shallot (finely diced)
1 clove Garlic (minced)
½ tbsp fresh Oregano
1/3 cup Dry White Wine
•Let Lamb Loin Chops come to room temperature and season with seasoning mix on both sides
•Place Butter in skillet set to medium high
•Put the Lamb Loin Chops in the pan and allow them to cook on both sides for 4 minutes
•After they have finished cut the heat and put a top on the skillet and let the loins rest for 10 minutes
MAKING THE SAUCE:
•Remove the loins from the skillet and turn the heat back on medium high
•Add Shallot, Garlic, and some of the Oregano (leave a little bit for garnish. Let them cook down until they start to sizzle then add the Dry White Wine and let simmer for 2 minutes
•To serve drizzle sauce over Lamb Chop Loins, and sprinkle with Oregano
???? Instant Pot Chinese Beef Brisket Stew with Daikon EASY Recipe (蘿蔔燜牛腩) | Rack of Lam
Chinese beef brisket stew is one of my go-to orders at a Chinese restaurant. They're delicious over rice, chow mein or hor fun. Follow my recipe to learn how to make this easily in your Instant Pot!
SUPPORT my channel ♡♡
➜
➜
PRODUCTS USED IN VIDEO:
★ Chu Hou Paste -
★ Corn Starch -
★ Lite Soy Sauce -
★ Shaoxing Wine -
★ Instant Pot -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Chili Garlic Sauce -
★ Chu Hou Paste -
★ Corn Starch -
★ Chicken Bouillon Powder -
★ Sea Salt -
★ Cooking Spray -
KITCHEN TOOLS I USE:
★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Food Scale -
★ Pot -
★ Colander -
★ Wok -
★ Measuring Spoons -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
AMAZON STORE:
➜
WRITTEN RECIPE:
➜ Ingredients:
1.5lb beef brisket, cut into chunks
1.5lb beef shank, cut into chunks
5-6 thick slices of ginger
1.5lb daikon radish, peelef and cut into large pieces
1 tbsp cooking oil
Corn starch slurry (2 tbsp corn starch mixed with 2 tbsp water)
➜ Marinade:
4 tbsp chu hou paste
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 cup beef or chicken broth
3 star anise
1 tbsp sugar
1 tbsp oyster sauce
➜ Instructions:
1) Place brisket and shank chunks into a large pot and fill with enough cool water to cover the beef. Bring water to a full boil over high heat. Discard scummy water then rinse the beef until clean and set them aside.
2) Press sauté on your Instant Pot and wait until the hot indicator is on.
3) Transfer oil into the pot, swirling to coat evenly, then add the ginger and stir until aromatic.
4) Add the chu hou paste, beef and remaining marinade ingredients, then stir to deglaze the pot.
5) Cancel the sauté function. Close the lid, ensuring the steam valve is in sealing position, then pressure cook on high for 40 minutes.
6) Allow pressure to naturally release or do a quick release.
7) Turn on sauté mode again, then gradually pour in corn starch slurry while stirring continuously until the stew is thickened.
8) Serve with rice or noodles and garnish with optional scallions. Enjoy!
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#蘿蔔燜牛腩 #beefstew #braisedbeef #beefbrisket #beefshank #rackoflam #chineserecipes #recipes #chinesefood #cooking #food #foodie #foodporn #asianfood #asianfoodporn #beefrecipes
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: