Description
The ultimate stamina delicacy garnering overwhelming support from adult men at Chinese BBQs (Shao Kao). Lamb kidneys are wrapped snugly in a thin membrane of pure white lamb fat, skewered on metal, and charcoal-grilled. A fusion of violently sweet fat and liver-like offal flavor.
Restaurants serving Kao Yang Yao (Grilled Spiced Lamb Kidneys)
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We are researching restaurants that serve this dish.
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
- Lamb kidneys
- Lamb fat(or caul fat)
- Cumin powder
- Chili powder
- Salt
- Soy sauce
Instructions
- [Authentic Recipe]
- (Prep) Halve fresh lamb kidneys (Yang Yao). Meticulously carve out the white core (ureter - the source of ammonia odor) with a knife. Soak in water to purge blood.
- (Fat-Wrapping Magic: Bao You) The ultimate secret. Grilling plain kidneys makes them dry. Wrap the kidney snugly like a candy in 'lamb caul fat' or thinly shaved lamb fat.
- Skewer flat using two metal rods.
- Place over high charcoal heat.
- The outer lamb fat melts violently, bubbling and shallow-frying the kidney inside its own casing.
- Right before the fat chars into a crispy golden brown, heavily bury it in cumin powder, chili powder, salt, and a dash of soy sauce.
- Serve the exact second the spices explode with aroma.
Learn more Spice, substitutes, tips
Key spices
Crispy charred lamb fat sweetness and cumin aroma、クミンの香り
Substitutes at Japanese supermarkets
(Irreplaceable - lamb kidney flavor is totally unique)
Pairing
Cold Beer / Raw Garlic(bitten alongside)
Trivia
[Trivia] The prime example of the Chinese medicinal philosophy 'Like nourishes like', believed to relieve fatigue and act as an aphrodisiac. It is the fuel of the night, with men at stalls boldly shouting, '10 sticks of Yao Zi!'
Eating tips & etiquette
[Unique Eating] Bite directly off the skewer. The violent umami and sweetness of the 'rock-crispy charred lamb fat' wrapping flood your mouth, followed by the kidney's unique 'snapping, creamy', liver-like texture and iron-rich flavor.
Allergen
Mutton, Soybeans, Wheat (depends on sauce), Sesame