Nibuta

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 lbs lamb roast
• water
• 1 umeboshi (pickled plum available at asian markets)
• 1 bunch leek (just the tops are needed)
• 1 piece fresh ginger, sliced
• 2 cups regular dark soy sauce
• 1/4 cup sugar
• 1/4 cup mirin
• 1/4 cup sake
• 1 small star anise (not a whole pod)

Recipe

• 1 if you want your lamb roast to look pretty, tie it with kitchen twine, but this isn't necessary.
• 2 place umeboshi, leek tops, and ginger in a big pot with enough water to cover the lamb and bring to a boil. lower the lamb into the boiling water carefully, cover, and lower the heat to a simmer. poach for 90 minutes. remove cover and let cool in the liquid a bit.
• 3 meanwhile, combine marinade ingredients in a small pan and bring to a boil. let cool.
• 4 put the marinade and the still warm, drained lamb into a plastic bag. close tightly, and place in a bowl to catch any leaks. let marinate, turning every so often, for about an hour or more. store in the refrigerator until cold.
• 5 this can be stored in the fridge for up to a week, or longer in the freezer. it can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.