This is a classic dish in modern Japanese restaurants in most metropolitan cities. It works best with a baby rack of lamb cut into chops, a good size for finger food.
Method
1. Place the miso, mirin, sake and caster sugar in a small saucepan. Heat through over a medium heat, whisking well to melt the sugar and incorporate the sake and mirin. Decant into a shallow tray and leave to cool while preparing the lamb.
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