Description
The mutton (lamb) version of Beef Gravy Rice. The unique mutton aroma fuses with Shacha's spiciness, creating an even punchier, hugely popular night market gravy rice.
Restaurants serving Mutton Gravy Rice
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Mutton(thin slices)
- Water spinach
- Shacha sauce
- Garlic
- Black vinegar
Instructions
- [Authentic Recipe]
- Massage ultra-thin sliced mutton (lamb) with soy sauce, wine, sesame oil, and potato starch.
- Heat a wok until smoking, oil it, sauté mutton briefly, and remove half-cooked (overcooking toughens mutton).
- Add massive grated garlic and plenty of 'Shacha Sauce' to the wok, sautéing fragrantly.
- Add water spinach (or bok choy) to sauté, pour broth, and tighten the flavor with soy sauce and a little black vinegar.
- Return the mutton, thicken heavily with potato starch slurry.
- Dump over piping hot white rice, and finish by dripping a little chili powder (or homemade chili oil) for a spicy accent.
Learn more Spice, substitutes, tips
Key spices
Shacha aroma and Garlic punch
Substitutes at Japanese supermarkets
Pork belly (flavor changes)
Pairing
Dong Quai Mutton Soup
Trivia
[Trend] An eye-catching dish made with roaring flames on high-heat night market stoves. Shacha brilliantly erases mutton odor, sublimating it into a demonic junk food that makes rice vanish infinitely.
Eating tips & etiquette
[Unique Eating] While almost burning your mouth on the heat, wash down the 'gravy'—mixed with mutton fat sweetness and Shacha seafood extract—with beer!
Allergen
Wheat, Soy, Shrimp, Seafood