Lamb & Mushroom Jeon
By Chef Jamie Lee
Ingredients
Meat (Serves 1)
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Minced Lamb: 12g
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Minced Lamb Fat: 3g
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Seasoning: 0.5 tsp
(Ratio: Soy Sauce 2 : Honey 1 : Sesame Oil 1 : Minced Garlic 0.5 : Minced Shiitake Mushroom 1 : Black Pepper 0.25)
Mushroom
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Button Mushroom
Directions
Mushroom
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Score the surface, add one drop of sesame oil inside, lightly dust with flour.
Garnish
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Finely Ground Macadamia Nuts
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Pine Nut: 1 Piece per Mushroom
Method
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In a bowl, mix minced lamb (15g total), and seasoning.
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Place one pine nut inside each mushroom, fill generously with the seasoned meats, and press firmly to secure.
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Heat sufficient oil in a pan over medium heat. Cook meat side down until browned; cook mushroom side gently without browning.
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Remove excess oil. Plate with the meat side facing up.
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Finish with a generous topping of finely ground macadamia nuts.
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