Western Chinese-Style Lamb Hot Pot

• 350 grams Lamb
• 300 grams Daikon radish
• 1/2 Onion
• 40 grams Cellophane noodles
• 10 grams Onions (for garnish)
• 10 Leftover pickled plum seeds (optional)
• 5 grams Shio-koji
• 5 grams Cooking sake
• 30 grams Ketchup
• 20 grams Soy sauce
• 15 grams Cooking sake
• 5 grams Sugar
• 200 grams Water

1. Mix the "A" seasonings with the lamb meat.
2. Marinate for an hour or more.
3. Dry-roast the cumin in a frying pan.
4. Once it starts to crackle, remove it from the frying pan.
5. Without greasing the frying pan, cook the marinated lamb meat until well done.
6. Once the lamb starts to sizzle, add the cumin and saute together.
7. Combine the "B" seasonings in a hot pot, and bring to a boil.
8. Once the meat browns, transfer it the hot pot from Step 4.
9. Chop the onions and daikon radish into chunks, and add them to the hot pot.
10. Cover with a lid, and boil for 30 minutes.
11. Add the harusame bean noodles, boil, and it is done.
12. Toss some minced green onions into the hot pot before serving.

lamb, daikon radish, onion, noodles, onions, koji, sake, ketchup, soy sauce, sake, sugar, water

Taken from cookpad.com/us/recipes/158814-western-chinese-style-lamb-hot-pot (may not work)