chef Allan Koh Lamb Kakuni

  • Prep time 5Min
  • Cook time 5Hr
  • Technique Roast, Bake, Sear
  • Meat Lamb
  • Cut Shoulder
  • Serves 6

Lamb Kakuni


2 pounds boneless lamb shoulder, cut into 6 pieces
Vegetable oil
½ cup soy sauce
½ cup mirin
1 cup sake
2 cups water or stock
⅓ cup sugar
1 ¾ ounces kombu
5 pieces dried shiitake mushrooms
1 carrot, peeled and cut into pieces
1 daikon, peeled and cut into pieces


Preheat the oven to 250ºF. Lightly sear the lamb, remove from heat and pat dry with absorbent paper.

Mix soy sauce, mirin, sake, water or stock, and sugar together and add the kombu and dried shiitake mushrooms. Set aside.

Heat the oil in a large flameproof casserole dish, large enough to hold the lamb, over medium-high heat. Sear the lamb until golden brown. Remove from heat and drain the fat. Return the lamb to the heat. Place the carrot and daikon around the meat. Add the soy sauce mixture to cover the lamb by an inch and bring to a simmer over high heat.

Cover and transfer to the oven. Braise gently until the lamb is tender (at least 5 hours) then turn off the heat and chill.

To Serve:
To reheat, bring lamb back to room temperature and heat to a core temperature of 150ºF. Serve with a bowl of steamed rice and miso soup.

For Instant Pot:

  • For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
  • All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
  • For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
  • Braised meats become more flavorful if allowed to cool in their own juices overnight.